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M"^? DeSAbis.

DRESSED GAME AND POULTRY

^ I

WORKS BY MRS. DE SALIS.

SAVOURIES A LA MODE. Eighth Edition. Fcp.
8vo. IS,

ENTREES A LA MODE. Fourth Edition. Fcp.
8vo. IS, 6d,

SOUPS AND DRESSED FISH A LA MODE.
Second Eklition. Fcp. 8vo. is, 6d.

SWEETS AND SUPPER DISHES A LA MODE.

Fcp. Bvo. IS. 6d.

OYSTERS A LA MODE ; or, the Oyster and over
One Hundred Ways of Cooking it ; to which are added a few
Recipes for Cooking all kinds of Shelled Fish. Second
Edition. Fcp. Bvo. is. td.

DRESSED VEGETABLES A LA MODE. Fcp

Bvo. IS, 6d.

DRESSED GAME AND POULTRY A LA MODE.

Fcp. Bvo. IS, 6d.

'\ysj~\J >./ v

London : LONGMANS, GREEN, & CO

DRESSED GAME AND POULTRY

A LA MODE

BY

MRS DE SALIS

AUTHORBSS OF 'SAVOURIES X LA MODE* 'ENTRIES X LA MODE*
'soups and dressed fish X LA MODE* ' OYSTERS X LA MODE*
'sweets a LA MODE* AND 'VEGETABLES X LA MODE*

'®ne loves tbe pbeaeant wing

Bn^ one tbe leg'

Pope

■ « J » •■ * r

LONDON

LONGMANS, GREEN, AND CO.

AND NEW YORK : 15 EAST 16* STREET

1888

A II rights reserved

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PRINTED BY
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LONDON

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PREFACE.

At this the sporting season of the year, I venture
to offer to the public another of my little series in
the form of Dressed Game and Poultry. No doubt
many of the recipes are well known, but it has
been my aim to collect from all the culinary pre-
serves such recipes that from personal experience
I know to be good. All the known and unknown
tomes on the gourmet's art have been consulted,
and I have to thank the authors for this assistance
to my work, as well as those cordons bleus from
whom I have practically learnt some few of them.
I shall be very pleased to correspond with any
of my readers who may wish to discourse on
matters relative to the dinner table and its adjuncts,
floral decorations among the number.

H. A. DE SALIS.

Hampton Lea, Sutton,
Surrey, 1888.

r

DRESSED GAME AND POULTRY

A LA MODE.

Blackbird Pie.

Stuff the birds with the crumb of a French roll
soaked in a little milk, which put in a stewpan
with i^ ounces of butter, a chopped shalot, some
parsley, pepper, salt, a grate of nutmeg, and the
yolks of two small eggs. Stir over the fire till it
becomes a thick paste, and fill the insides of the
birds with it. Line the bottom of the pie-dish with
fried collops of rump steak, and place the birds on
them neatly. Add four hard-boiled yolks of eggs,
and pour gravy all over, cover with puff paste, and
bake for one hour and a quarter.

Blanquette of Chicken.

Cut the meat from a cold boiled fowl, in small
pieces. Stew down the bones in one pint of water,
a bouquet garni, add a little salt and white pepper
to taste. Then strain the stock, add to it three
or four peeled mushrooms finely minced, and let

B

2 DRESSED GAME AND

them cook in this sauce ; when done put in the
pieces of fowl to warm through, thicken with the
yolks of two eggs. Add lemon juice and serve hot.

Blanquette of Chicken aux Concombres.

Boil a chicken and cut it into neat joints. Cut a
cucumber in pieces and fry in butter, put them in
a little stock, which reduce ; have reduced half a
pint of velout^ sauce with a few trimmings of
cucumber in it. Pour this through a tammy over
the fowls, set it on tlie fire, and as soon as it
bubbles add a liaison of three yolks of eggs, work
in a little butter and lemon juice, drain the pieces
of cucumber in a cloth, throw them in, and serve
them in an open vol au vent, garnished with flowers
of puff paste.

Capilotade of Fowl or Turkey.

Take the remains of a cold fowl or turkey, and
cut it into neat joints. Chop up three or four mush-
rooms, some parsley, a shalot, and a piece of butter
the size of a walnut, and let all fry together for a
short time ; then moisten with a little good-flavoured
stock, and thicken with flour. Add salt to taste,
let the sauce boil well, put in the pieces of bird for
a few minutes ; take them out, arrange them on a
dish, pour the sauce over, and serve.

Chicken k la Bonne Femme.

Cut up a chicken into joints, warm up three
onions and three turnips in butter ; when brown add
the pieces of fowl. Season with salt and pepper,

1

POULTRY A LA MODE, 3

saut6 over the fire for ten minutes. Then stir in
two tablespoonfuls of flour, and five minutes after
add a tumblerful of stock, a wineglass of white wine,
a bouquet of mixed herbs, and half a pound of
peeled tomatoes, with all the pips carefully removed.
Cook over a slow fire for twenty-five minutes, add
about half a pound of mushrooms peeled and cut
up to the size of a shilling, leave it on the fire for
ten minutes ; take out the bouquet of herbs, season
with an ounce of finely-chopped parsley, dish up
the pieces of chicken in a pyramid, and pour the
sauce and vegetables over.

Braised Drumsticks of Chicken.

Braise the drumsticks, and arrange them
uprightly in tent fashion, and all around and
between the . drumsticks should be finely chopped
salad. Alternate slices of tongue and ham should
be placed at the edge of the salad, and the border of
the dish ornamented with thin rounds of beetroot.

Chickens Chiringrate.

Cut off the feet of a chicken, break the breast-
bone flat, but be careful not to break the skin.
Flour it and fry it in butter, drain all the fat out of
the pan, but leave the chicken in. Make a farce
from half a pound of fillet of beef, half a pound
of veal, ten ounces of cooked ham, a shalot, a bou-
quet garni, and a piece of carrot, pepper, and salt ;
cook in stock, and then pass it through a sieve, and
lay this farce over the chicken. After stewing the
chicken for a quarter of an hour, make a rich gravy
from the stock, and add a few mushrooms and two

B 2

4 DRESSED GAME AND

spoonfuls of port wine ; boil all up well, and pour
over and around the chicken.

Chicken k la Continental.

Beat up two eggs with butter, pepper, salt, and
lemon-juice ; then cut up the fowls, dip them in the
egg paste, and roll them in crumbs and fried
parsley. Fry in clarified dripping, and pour over
the dish any white or green vegetable rago^it,
made hot ; grate Parmesan over all.

Chicken k la Davenport

Stuff a fowl with a forcemeat made of the
hearts and livers, an anchovy, the yolk of a hard-
boiled egg, one onion, a little spice, and a little
shred veal-kidney fat. Sew up the neck and
vent, brown the fowl in the oven, then stew it in
stock till tender. Serve with white mushroom
sauce.

Chicken k Tltalienne.

Pass a knife under the skin of the back, and
cut out the backbone without injuring the skin or
breaking off the rump, draw out the breastbone
and break the merrythought ; flatten the fowl and
put two skewers through it. Put it into a marinade
of oil, sliced onion, eschalot, parsley, thyme, and a
bay leaf, spice, pepper, and salt, in which let them
soak a few hours. Broil them before the fire ; when
done, dish the fowls, garnish them with hot
pickle, serve them with a brown Italian sauce over,
with a few onions in it.

POULTRY A LA MODE. $

Chicken k la Matador.

Cut a chicken into fillets and neat joints.
Mince finely a Spanish onion and stew it with two
ounces of butter, a few drops of lemon, pepper,
and salt ; when it has been stewed for half an hour,
pass it through a tammy, and mix in with it a
good tablespoonful of aspic jelly. Mask the
chicken with this, and warm up the chicken in the
bain-marie.

Fillets of Chicken St la Cardinal.

Cook some fillets of chicken in butter, and when
done place them in a circle round an entree dish,
with a mushroom between each fillet. Fill the
centre with Allemagne sauce, to which has been
added some lobster and crayfish butter to make it
red. Garnish with crayfish tails if handy.

Fried Chicken it la Orly.

Cut up a chicken into joints. Season with
salt, pepper, parsley, a bay leaf, and lemon juice,
sprinkle with flour and fry in butter ; dip some
sliced onions into flour and fry. When done, dish
up the chicken in a pyramid, garnish with the fried
onions and cover with tomato sauce.

Fried Chicken It la Suisse.

Roast a chicken and cut it into fillets and neat
joints. Sprinkle some finely minced herbs, mignon-
ette pepper, and salt over them. Let them re-

6 DRESSED GAME AND

main for an hour, then dip them in frying batter
and fry. Serve with fried parsley and tomato
purde.

Fricassee of Chicken.

American Recipe.

Clean, wash, and cut up the fowls. Lay them
in salt and water for half an hour. Put them in a
saucepan with enough cold water to cover them
and half a pound of salt pork cut into thin strips.
Cover closely and let them heat very slowly.
Then stew for over an hour, if the fowls are tender ;
if not they may take from three to four hours.
They must be cooked very slowly. When tender,
add a chopped onion, a shalot, parsley, and pepper.
Cover closely again, and when it has heated to
boiling, stir in a teacupful of milk, to which have
been added two beaten eggs and two tablespoon-
fuls of flour. Boil up and add an ounce of butter.
Arrange the chickens neatly in an entree dish, pour
the gravy over and serve.

Fritdt of Chicken aux Tomates.

Take the remains of a boiled fowl and cut into
pieces the size of a small cutlet Shake a little
flour over them and put them aside. Prepare a
batter made of half a pound of Vienna flour, the
yolk of one ^%^, half a gill of salad oil, and a gill
of light coloured ale. Mix all these together
lightly till it will mask the tip of your finger, add
half a pint of pur^e of tomato, and mix well to-
gether. Dip the chicken cutlets into this batter,
masking them well, and then put them in good lard
and fry, and place them on a wire sieve as they are

POULTRY A LA MODE, 7

cooked, keeping them near the fire to keep them
hot and crisp. Dish piled in a pyramid with
tomatoes whole and tomato sauce round.

Chicken Nouilles au Parmesan.

Take a large fowl, and when trussed put a lump
of butter inside it, and cover the breast with fat
bacon. Put it into a stewpan with an onion, a
carrot, a piece of celery ; cover with water and boil
slowly for fifty minutes. Garnish the dish on
which it is served with a pint of Nouilles boiled in
a stewpan of boiling water for twenty minutes,
drained, and then put into another saucepan with
two ounces of butter. Sprinkle in two ounces of
Parmesan cheese and warm up for five minutes,
then garnish the fowl with them, and pour over it a
pint of rich Bechamel sauce, in which two ounces
of Parmesan cheese has been mixed. The Nouilles
are made by mixing half a pound of butter with
three eggs till it becomes a thick smooth paste,
roll it out very thin, cut it into strips an inch wide,
and place four or five of these on the top of each
other, shred them in thin slices like Julienne vege-
tables, and drain them.

Chicken Pudding k la Reine.

Take the meat from a cold fowl and pound it
in a mortar, after removing the skin and sinews.
Boil in light stock a couple of good tablespoonfuls
of rice. When it is done and has soaked up the
rice, add the pounded chicken to it, with a gill of
cream, pepper, and salt. If not moist enough, add
a little more cream. Butter a plain mould, fill it
with the rice and chicken, tie a pudding cloth

8 DRESSED GAME AND

closely over, and put the mould into a stewpan of
hot water to boil for an hour. The water should
only reach about three-quarters up the mould.
When done, turn it out and serve a good white
mushroom sauce round it.

Chicken and Rice.

Polio con Arroz (Spanish Recipe).

Cut a fowl into joints, wipe quite dry, and trim
neatly. Put a wineglass of the best olive oil in a
stewpan, let it get hot. Put in the chicken, stir
and turn the joints and sprinkle with salt. When
the chicken is a golden brown add some chopped
onions, one or two red chillies, and fry all together.
Meanwhile have ready four tomatoes cut in quar-
ters, and two teacupfuls of rice well washed. Mix
these with the chicken and pour in a very small
quantity of broth and stew till the rice is cooked
and the broth dried up. Sprinkle a little chopped
parsley and serve in a deep dish without a cover, as
the steam must not be kept in.

Chicken in Savoury Jelly.

Take a large chicken and roast it. Boil a calfs
foot to a strong jelly, take out the foot and skim
off the fat ; beat up the whites of two eggs and
mix them with a quarter of a pint of white wine
vinegar, the juice of one lemon, a little salt, a table-
spoonful of tarragon vinegar, and a claret-glassful
of sherry. Put these to the jelly, and when it has
boiled five or six minutes strain it through a jelly
bag till clear. Then put a little into an oblong
baking tin (big enough for a half-quartern loaf),

POULTRY A LA MODE, 9

and when it is nearly set put in the chicken with
its breast downwards ; the chicken having been
masked all over with white sauce, in which aspic
has been well mixed, and ornamented with a device
of trufifles cut in stars and kite shapes. When the
chicken is in, fill up the mould gradually with the
remainder of the jelly. Let it stand for some
hours, or place it on ice before turning it out.

Chicken with Spinach.

Poach nicely in the gravy five or six eggs.
Dress them on flattened balls of spinach round the
dish and serve the fowl in the centre, rubbing down
the liver to thicken the gravy and liquor in which
the fowl has been stewed, which pour over it for
sauce, skimming it well. Mushrooms, oysters, and
forcemeat balls should be put into the sauce.

Chicken Stewed Whole,

Fill the inside of a chicken with large oysters and
mushrooms and fasten a tape round to keep them
in. Put it in a tin pan with a cover, and put this
into a large boiling pot with boiling water, which
must not quite reach up to the top of the pan the
chicken is in. Keep it boiling till the chicken is done,
which would be in about an hour's time after it
begins to simmer. Remove the scum occasionally,
and replenish with water as it boils away ; take
all the gravy from it and put it into a small sauce-
pan, keeping the chicken warm. Thicken the
gravy with butter, flour, and add two tablespoon-
fuls of chopped oysters, the yolks of two eggs boiled
hard and minced fine, some seasoning, and a gill
of cream. Boil five minutes and dish the fowls.

lo DRESSED GAME AND

Cotelettes k TEcarlate.

Make a stiff forcemeat from the breast of a
fowl or pheasant, or the two breasts of partridge
or grouse. Cut some slices of tongue into cutlet
shapes. Take some more tongue, pound and pass
it through a sieve and mix it with the forcemeat.
Season with a little cayenne and mushroom flavour.
Butter and fill up some cutlet moulds with the
forcemeat, and steam them in the oven. Then
turn out the cutlets and place them on a baking
sheet. Glaze them and replace them in the oven
for a few seconds. Dish up alternately a cutlet of
tongue with a cutlet of forcemeat; sauce the whole
with chaud-froid sauce, and garnish with chopped
aspic and very small red tomatoes.

Forced Capon.

Cut the skin of a capon down the breast, care-
fully slip the knife down so as to take out all the
meat, and mix it with a pound of beef suet cut
small. Beat this together in a marble mortar, and
take a pint of large oysters cut small, two ancho-
vies, a shalot, a bouquet garni, a little mignonette
pepper, and the yolks of four eggs. Mix all these
well together, and lay it on the bones ; then draw
the skin over it, and sew up. Put the capon into a
cloth, and boil it an hour and a quarter. Stew a
dozen oysters in good gravy thickened with a piece
of butter rolled in flour ; take the capon out of
the cloth, lay it in its dish, and pour the sauce
over it.

POULTRY A LA MODE, ii

Capon k la Nanterre.

Make a stuffing with the liver of the capon, a
dozen roasted chestnuts, a piece of butter, parsley,
greep onions, very little garlic, two yolks of eggs,
salt and pepper. Stuff the capon, and then roast
it, covering it with buttered paper. When it is
cooked, brush it over with the yolk of an egg
diluted in a little lukewarm batter ; sprinkle bread-
crumbs over all, and let it brown, and serve with a
sharp sauce.

Braised Ducks k la St. Michel.

Rub some flour and oil over a couple of ducks,
and brown them in the oven for a short time. Mix
together a cup of Chablis wine and a cup of broth,
season with pepper and salt ; braise the ducks till
they are tender. Chop some mushrooms, chives,
and parsley ; mix these in the broth in which the
ducks were braised. Put the ducks to keep warm
before the fire whilst the sauce * reduces.' Dredge
in a very little flour, and send up the ducks with
the sauce round them.

Duck k la Mode.

Divide two ducks into quarters, and put them
in a stewpan, and sprinkle over them flour, pepper,
and salt. Put into the stewpan several pieces of
butter, and fry the ducks till a nice brown colour.
Remove the frying fat, and pour in half a pint of
gravy and half a pint of port wine, sprinkle in
more flour, add a bouquet garni, three minced
shalots, an anchovy, and a dust of cayenne. Let
them stew for twenty minutes, then place them on

12 DRESSED GAME AND

a dish, remove the herbs, clear off the fat, and
serve with the sauce over them.

Braised Duck ^ la Nivernaise.

Line a braisingpan with slices of bacon, add the
duck, cover it with bacon, and season with a bouquet
of parsley, carrots, thyme, and bay leaves ; moisten
with stock and the same quantity of claret ; fix the
lid very tightly on the pan, and simmer over a slow
fire, with hot coals on the lid of the stewpan. Cut
up some turnips into balls, cook them in butter till
brown, drain and simmer in brown thickening,
moistened with a little stock. When the duck is
cooked, dish up, and garnish with the turnips.

Devilled Duck or Teal.

Indian Recipe.

Take a pound of onions, a piece of green ginger,
and six chillies. Reduce them to a pulp, then add
two teaspoonfuls of mustard, pepper, salt, cayenne,
and chutney, two tablespoonfuls of ketchup, and half
a bottle of claret Cut up the duck or teal, and
put it into the sauce, and let it simmer for a long
time — the duck having been previously roasted.

Duck k la Provence.

Rub the duck over with lemon-juice, fry it in
butter for a few minutes ; sprinkle it with flour ;
then add sufficient stock to cover it, one table-
spoonful of ketchup, one carrot ; cut up two onions,
two cloves, a bouquet garni, pepper, and salt. Let
this stew for an hour; then take out the duck,
strain the gravy, and remove all fat, and add plenty
of mushrooms. Put in some stoned and scalded

POULTRY A LA MODE, 13

olives, which boil up for ten minutes and dish up
with the duck. The olives should have been
soaked three hours previously.

Duck.

Canard k Pur^e Perto,

Take a pint of freshly shelled peas, boil them in
a little thin stock, and rub them through a sieve ;
stew a duck in stock with a little salt, a dozen
peppercorns, half a clove of garlic, six small onions,
a bayleaf, and bouquet garni. When done, pass
the same through a sieve, and add to it the pur^
of peas ; reduce the whole to the consistency of
thick cream. Serve the duck with the pur^e
over it.

Salmi of Duck.

Take the giblets of a duck and the flesh off the
carcase, and the bones, and stew them in equal
quantities of claret and stock, salt, pepper, and
three shalots. Reduce and simmer till it is thick,
then pass through a sieve, and take it off the fire
before it boils. Cut up the duck into neat pieces
and lay it in the stewpan with the gravy. Squeeze
juice of strained orange over it, and serve en
pyramide.

Stewed Duck and Turnips.

Brown the duck in a stewpan with some
butter, peel and cut some young turnips into equal
sizes, and brown in the same butter ; stir in a little
powdered sugar, reduce some stock to a thin
brown sauce, season with salt, pepper, a bouquet of
parsley, chives, half a head of garlic, and a bayleaf.
Stew the duck in this sauce, and when half cooked

14 DRESSED GAME AND

add the turnips, turn the duck from time to time,
being careful not to break the turnips, cook slowly,
and skim off all grease and serve.

Roast Goose Stuffed with Chestnuts.

Prepare a goose and stuff it with a mixture of
minced bacon, the liver, salt, pepper, grated nut-
meg, and chestnuts, which have been previously-
cooked and peeled. Baste the goose well whilst
roasting. When cooked, serve with its own gravy,
and sprinkle with salt, pepper, and the juice of a
lemon.

Goose k la Royale.

Having boned the goose, stuff it with the follow-
ing forcemeat : — Twelve sage leaves, two onions,
and two apples, all shred very fine. Mix with
four ounces grated bread, four ounces of beef suet,
two glasses of port wine, a grate of nutmeg, pep-
per, and salt to taste, the grated peel of a lemon,
and the beaten yolks of four eggs ; sew up the
goose and fry in butter till a light brown, and put
it into two quarts of good stock and let it stew for
two hours, and till the liquor is nearly consumed ;
then take up the goose, strain the liquor and take
oflF the fat, add a spoonful of lemon pickle, the
same of browning and port wine, a teaspoonful of
essence of anchovy, a little cayenne and salt, boil
it up and pour over the goose.

Game and Macaroni.

Put some ounces of macaroni into boiling stock,
then add any game cut into small joints three
parts cooked. Add some lean raw ham, chopped
mushrooms, pepper, and salt.

POULTRY A LA MODE, 15

Game Pie.

Take ten ounces of veal and the same of veal fat,
and chop it very fine, season with pepper, salt, and
cayenne. Arrange this as a lining round a china
raised pie mould. Fill in with fillets of grouse,
pheasant, partridge, and hare, strips of tongue, ham,
hard-boiled yolks of eggs, button mushrooms, pis-
tachio nuts, truffles, and p4t^ de foie gras ; cover
in with more of the mince, then put a paste on the
top for cooking it in. Bake from two and a half
to three hours. Remove the paste and fill the
mould up v/ith clarified meat jelly, partly cold ; let
this set. Ornament the top with chopped aspic
and alternate slices of lemon and cucumber round.
Croiitons of red and yellow aspic should be ar-
ranged at the base of the mould.

Game Rissoles au Poulet k la Car6me.

Roll out very thin three-quarters of a pound
of Brioche paste. Place upon it, two inches from
the edge, minced fowl or game, prepared as for
croquets, and rolled up between two teaspoons in
balls the size of a nutmeg. Place these an inch
from each other ; egg the paste all round and fold
the edge of it over the balls of mince. Press it
firmly down, and with a paste stamp two inches
wide cut the rissoles, keeping the mince balls
exactly in the centre of each. Lay them on a hot
tin that the paste may rise and fry them in lard
not too hot, turning them with a skewer. They
will become quite round. When of a good golden
colour drain them and serve directly, and dish
up in a pyramid.

i6 DRESSED GAME AND

Salad of Game k la Francatelli.

Boil eight eggs hard ; shell them, and cut a
thin slice off the bottom of each, cut each into four
lengthwise. Make a very thin flat border of butter
about one inch from the edge of the dish the salad
is to be served on, fix the pieces of egg upright
close to each other, the yolk outside, or alternately
the white and yolk, lay in the centre a layer of
fresh salad, and, having cut a freshly roasted young
grouse into eight or ten pieces, prepare a sauce as
follows : Put a spoonful of eschalots finely chopped
in a basin, one ditto of castor sugar, the yolk of one
eggy a teaspoon ful of chopped parsley, tarragon,
and chervil, and a little salt. Mix in by degrees
four spoonfuls of oil and two of white vinegar.
When well mixed put it on ice, and when ready to
serve up whip a gill of cream, which lightly mix
with it. Then lay the inferior parts of the grouse
on the salad, sauce over so as to cover each piece,
then lay over the salad and the remainder of the
grouse, sauce over, and serve. The eggs can be
ornamented with a little dot of radish or beetroot
on the point. Anchovy and gherkin, cut into small
diamonds, may be placed between.

Grouse in Aspic.

Roast a brace of grouse, and skin them, and
mask them with brown sauce in which aspic has
been mixed. Cut some pistachio kernels into
pretty shapes and ornament the birds. Take a
large square tin mould (a baking tin will do), pour
in a layer of pale aspic, and when it is all but cold
place the grouse on it breast downward, one turned

POULTRY A LA MODE, ly

one way and one the other, then gradually fill it up
with the aspic, and put on ice. Turn out and de-
corate the base with chopped aspic, truffles, parsley,
and tomatoes.

Croustades of Grouse k la Diable.

Cut some fillets of grouse into cutlet shapes,
also some slices of fried bread ; sprinkle the latter
with grated Parmesan cheese. Put the fillets of
grouse on the cheesed bread. Mask them with a
puree of tomatoes and a tiny dust of cayenne, then
add a little more grated Parmesan, a little parsley,
some breadcrumbs, and little pieces of butter.
Salamander over and serve hot.

Grouse k TEcossaise.

Take a brace of grouse ; put three ounces of
good dripping or butter inside each, but not in the
crop. Put them down to roast, and baste till
cooked. Have a slice of toast in the pan under
them just before they are cooked. Parboil the
liver, pound with butter, salt, and cayenne, and
spread it on the toast.

Grouse k la I^inanciere.

Take a brace of grouse ; boil the livers for a few
minutes, and pound them in a mortar with three
ounces of butter, a little salt, pepper, a grate of nut-
meg, one tablespoonful of breadcrumbs, and three
or four mushrooms. Stuff the grpuse with this,
truss and roast them, and baste plentifully. Take
some sauce espagnole, add a few mushrooms and

C

i8 DRESSED GAME AND

a dust of cayenne. Let all boil up together and
serve with the grouse.

Friantine of Grouse.

Cut with two cutters, one larger than the other,
twelve thin flat pieces of pastry, put on the centre
of the largest a tablespoonful of quenelle meat
and spread it out ; in the centre of this put a table-
spoonful of the breast of a grouse, cut up with
two ounces of lean ham. Mix well and put it
into a stewpan with three-quarters of a pint of
white cream sauce. Warm up and let it get cold.
Cover this with the smaller sized pieces of pastry,
having wetted the inside of each with yolk of egg
to make them adhere to the lowest pastry, press
down tightly with the smallest cutters, and cut the
bottom pastry to the size of the smaller cutter.
Egg and breadcrumb. Arrange them in a frying
basket and fry in boiling lard a nice brown. Serve
garnished with fried parsley.

Grouse Kromesquis.

Take the remains of cold grouse and mince it
very fine. Mix with it a couple of tablespoonfuls
of grated ham or tongue. Divide into small sau-
sage shapes, dip each in batter, fry a pale golden
colour and serve very hot, garnished with crisped
parsley.

Grouse Marinaded.

German Recipe.

Hang the birds as long as possible, then pluck
and draw them and wipe their insides with a soft

POULTRY A LA MODE. 19

cloth. Mince an onion ; take about a dozen pep-
percorns, twenty juniper berries, three bayleaves,
and put these into a gill of vinegar. Let the
grouse soak in this for three days, turning them
two or three times daily, and pouring the marinade
over them. Stuff the birds with turkey forcemeat
and lard the breasts. Place them in front of a
clear fire, baste constantly, and serve with slices of
lemon round the dish.

Grouse au Naturel.

Grouse should be wiped inside, but never
washed. Have a brisk fire, and when the bird is
trussed, place it before a brisk fire, and before it
is taken down the breast should be basted with
a little butter, and frothed and browned before it
is sent up. A good sized grouse requires nearly
three-quarters of an hour to cook it. Serve fried
breadcrumbs and bread sauce with grouse.

Grouse Pie.

Take two or three grouse, cut off the wings

and legs, and tuck the drumsticks in through a slit

in the thigh ; singe the birds ; split them in halves ;

season them with pepper and salt. Place some

pieces of very tender beefsteak at the bottom of a

pie dish, add chopped mushrooms, parsley, shalot,

and two teaspoonfuls of chutnee sauce, and sprinkle

over the steak. Place the halves of the grouse

neatly on the top ; add a little more seasoning ;

moisten with suflScient gravy made from the necks,

legs, and wings. Cover with puff paste, and bake

for about an hour and a half

c 2

20 DRESSED GAME AND

Pressed Grouse.

Boil a brace of grouse till very tender ; season,
and then take away all the meat and pull it out
very fine, removing all skin. Add to the liquor in
which they were boiled a tablespoonful of gelatine
for each three pounds of grouse, and keep stirring
it in the boiling liquor till it is quite dissolved ;
place the grouse in a deep tin basin, and pour the
liquor over it whilst hot ; stir it well, so that the
meat may become thoroughly saturated with the
liquor, then turn a plate over it, put on a heavy
weight, let it get cold, and turn out. It may be
made ornamental by boiling eggs hard, halving
them, and putting the flat side on the basin or
mould in which the grouse has to be pressed.

Grouse Salad.

Cut up a brace of cold grouse, and let them
marinade in two tablespoonfuls of salad oil and the
juice of a lemon, with a little salt and pepper, and
let them remain in this for three hours. Pound
the yolk of a hard-boiled egg very smooth, and
mix it well with the yolk of a raw egg^ a teaspoon-
ful of salt, a little pepper, a dust of cayenne, and
half a teaspoonful of finely-chopped onion, pouring
in gradually drop by drop some fine salad oil ; stir
constantly, and, as it thickens, add a little tarragon
vinegar, then add more oil and vinegar till there is
enough sauce. Put some shred lettuce on a dish,
place some marinaded grouse on it, pour the dress-
ing over, and garnish with fillets of anchovies,
slices of hard-boiled eggs, and sprigs of chervil.
Chop up some savoury jelly, and place round it
like a wreath.

POULTRY A LA MODE. -21

Scallops of Grouse k la Financiire.

Take a brace of grouse, remove the skin, take
off all the flesh, and scrape the flesh into very fine
shreds. Chop up all the bones and necks, and put
them into a saucepan with an onion, five sprigs
of thyme, three of parsley, and a small carrot ;
cover with water, and let it boil slowly for three
hours, skimming when it boils. Make a mixture
of about half a pint of stock and two ounces of
butter, and let boil. When the stock boils take
'^\ ounces of fine Vienna flour, and stir it well over
the fire for about three minutes; then add the
yolks of three eggs, stirring over the fire again.
Take it then from the saucepan, and place it on a
plate to get cool ; then pound the shre<dded grouse
till quite fine, using a gill of cream ; now pass it
through a fine sieve. Take a plain round mould,
holding a pint and a half, butter it, and ornament
with truffles cut in devices. Cut up three or four
mushrooms, and mix in with the grouse panada,
and fill the mould. Place buttered paper over it,
and let it steam for half an hour ; then turn out
and let it get cold, and when cold cut it into a
number of scallops of the same size. Egg and
breadcrumb them, dip them in clarified butter, and
fry a pale gold colour, and serve on a border of
mashed potatoes. Make a sauce as follows : —
Boil one glass of Marsala in half a pint of brown
sauce for five minutes ; place in the centre of them
some mushrooms, truffles, and cockscombs, and
pour sauce over these, but do not put the sauce
over the scallops.

22 . DRESSED GAME AND

Grouse Souffle.

Take the breasts of two grouse already cooked,
pound them in a mortar with two ounces of fresh
butter and a very small piece of onion. Pass them
through a sieve, add four eggs, beat the whites to
a stiff froth, season with a little salt and dust of
cayenne. Place it in a souffle dish, and bake it in
a quick oven.

Timbale of Grouse k la Vitellius.

Simmer a slice of tongue in a stewpan till
nearly cooked. Cut it up into fine dice, and put
It back into the saucepan with four truffles, four
tomatoes, and an ounce of butter ; add a little
cornflour to thicken it. Moisten with half a pint
of stock and a gill of claret. Reduce this, skim off
all the fat; then add some finely-minced grouse,
a sprig of parsley, and six anchovies which have
been soaked in milk. Warm these over a slow
fire, but do not let them boil ; when done, pour
into a fancy mould lined with light pufT paste.
Bake, turn out, and serve very hot, garnished with
crisped parsley.

To Cook Hare.

The great object in cooking a hare is to keep
it as moist as possible, and therefore the hare must
not be put too close to the fire in the first stage of
roasting. Prepare a stuffing of quarter of a pound
of beef suet, chopped finely, two ounces of un-
cooked ham, a teaspoonful of chopped parsley, and
two teaspoonfuls of dried mixed savoury herbs ;

POULTRY A LA MODE, 23

add to this a quarter of the rind of a lemon,
chopped very fine, a dust of cayenne pepper, salt,
five ounces of breadcrumbs, and two whole eggs.
Pound this in the mortar. The liver may be
minced and pounded in with these ingredients if
fresh. Place the stuffing in the hare, and place at
a distance from the fire ; have plenty of dripping
melted in the dripping pan, and basting should go
on and be continued from the very first. Then as
the hare is getting on, baste with good milk, and
then baste well with butter ; put the hare near the
fire so as to froth the butter, and at the same time
dredge the hare with some flour, so as to get a
good brown colour, and serve good rich gravy
round it with half a glass of port wine in a tureen,
and currant jelly should be handed with it.

Hare Cutlets k la Chef.

Take a freshly-killed hare, save the blood,
paunch and skin it. Roast it, then cut off the fillets
and cut them aslant and flatten them. Put the
bones of the hare into a saucepan with two onions
sliced, one good sized carrot, a tiny piece of garlic,
two cloves, and a bouquet garni, and one bayleaf
Moisten with a glass of white wine, and let all
this steep and stew for an hour ; then pass through
a sieve, add a quarter of a boiled Spanish onion,
and thicken with the blood of the hare. Make
some hare stuffing, and moisten with some of the
sauce, and make it into cutlets. To form cutlets
similar to the fillet cutlets, place them in a frying-
pan, and let them poach in water. Place the hare
fillets and the stuffing cutlets in the pan and fry
to a good colour in clarified butter. Put a small

24 DRESSED GAME AND

piece of the small bones of the hare in every cutlet
and dish them in a crown. Fill the centre with a
mixture of small onions, mushrooms, and small
pieces of bacon, cut into dice which have been
stewed in some of the sauce. Hand red currant
jelly with this dish.

Hare en Daube.

French Recipe.

The hare must not be too high ; cut it into
pieces as for jugged hare. Rub into a stewpan a
bit of bacon cut into squares ; put the hare into it,
together with thyme, bayleaf, spices, salt, pepper,
and as much garlic as will go on the point of a
knife. Add a little bacon rind blanched and cut
into the shape of lozenges. When the whole has
a uniform colour, moisten with a good glass of
white wine, put on a close lid, and stew for four
hours upon hot cinders. When ready to be served,
pour away the lard, the spice, and the fat, and
add a little essence of ham, and send to table hot.

Hare Derrynane Fashion.

Take three or four eggs, a pint of new milk,
a couple of handfuls of flour, three yolks. Make
them into a batter, and when the hare is roasting
baste it well, repeating the operation till the batter
thickens and forms a coating all over the hare.
This should be allowed to brown but not to burn.

Filet de Lifevre k la Muette.

Cut a hare into fillets and stew them with a
mince of chickens* livers, truffles, shalots in a rich
brown gravy with a tumblerful of champagne in it

POULTRY A LA MODE. 25

G&teaux de Lifevre.

Mince the best parts of a hare with a little
mutton suet. Season the mince highly with herbs
and good stock. Pound it in a mortar with some
red currant jelly and make up into small cakes with
raw eggs. Flour and fry them and dish them in a
pyramid.

Hare k la Matanzas.

Paunch, skin, and clean a hare marinaded in
vinegar for a couple of days with four onions
sliced, three shalots, a couple of sprigs of parsley,
pepper and salt. After two days take the hare
out and drain it. Farce it with a stuffing made
of the flesh of a chicken, three whole eggs, the
liver, and a slice of bacon, all finely chopped,
mixed and seasoned with pepper, salt, and a bou-
quet garni. Now put the hare in a stewpan with
slices of bacon all over it, some sliced carrots, two
onions stuck with cloves, and half a pint of con-
somme. Put some live coals on the lid of the
saucepan and let it cook for three hours.

Hare ^ la Mode.

Skin the hare and cut it up in into joints and
lard with fine fillets of bacon ; place in an earthen-
ware pot, with some slices of salt pork, chopped
bacon, salt, mixed spice, a piece of butter, and half
a pint of port wine ; lay two or three sheets of
buttered paper over it ; fix on the lid tightly and
simmer over a slow fire. When nearly done, stir in
the blood, boil up and serve.

26 DRESSED GAME AND

Jugged Hare.

Have a wide-mouthed stone jar, and put into
it some good brown gravy free from fat Next
cut up the hare into neat joints ; fry these joints
in a little butter to brown them a little. Have the
jar made hot by placing it in the oven, and have
a cloth ready to tie over its mouth. Put the joints
already browned into the jar, and let it stand for
fifteen minutes on the dresser. After this has stood
some time untie the jar and add the gravy, with a
dust of cinnamon, six cloves, two bayleaves, and
the juice of half a lemon. The gravy should have
onion made in it, and should be thickened with a
little arrowroot. A wineglassful of port should be
added, and a good spoonful of red currant jelly
should be dissolved in it. Next place the jar up
to its neck in a large saucepan of boiling water,
only taking care the jar is well tied down. Let it
remain in the boiling water from an hour to an
hour and a half Stuffing balls, made with the
same as the stuffing for roast hare, rolled into small
balls the size of marbles and thrown into boiling
fat, should be served with it.

To Roast Landrail.

This bird should be trussed like a snipe, and
roasted quickly at a brisk but not a fierce fire for
about fifteen or sixteen minutes. It should be
dished on fried breadcrumbs, and gravy served in
a tureen.

Croustade of Larks.

Bone two dozen larks, season, and put into
each a piece of p^t^ de foie gras (truffled). Roll the

POULTRY A LA MODE, 27

larks up into a ball, put them in a pudding basin,
season them with salt and pepper, and pour three
ounces of clarified butter over them, and bake in
a hot oven for a quarter of an hour. Dish them
in a fried bread croustade, made by cutting the
crust from a stale loaf about eight inches long,
which must be scooped out in the centre and fried
in hot lard or butter till it is a good brown. Drain
it, and then place it in the centre of a dish, stick-
ing it there with a little white of egg. Put it into
the oven to get hot ; then put the larks into it,
and let it get cold. Garnish with truffles and aspic
jelly.

Larks k la Mac6doine.

Take a dozen larks, fill them with forcemeat
made of livers, a little veal and fat bacon, a dessert-
spoonful of sweet herbs ; pepper and salt to taste,
and pound all well together in a mortar, and then
stuff the birds with it. Lay the larks into a deep
dish, pour over them a pint of good gravy, and
bake in a moderate oven for a quarter of an hour.
Have a pyramid of mashed potatoes ready, and
arrange the larks round it, and garnish with a
mac^doine of mixed vegetables.

Lark Pie.

Pluck, singe, and flatten the backs of two dozen
larks, pound the trail and livers in a mortar with
scraped bacon and a little thyme, stuff the larks
with this, and wrap each in a slice of fat bacon.
Line a plain mould with paste, fill it with the larks,
sprinkle them with salt and pepper, spread butter
all over them, and add two small bayleaves ; cover

28 DRESSED GAME AND

with paste, and bake for two hours and a quarter.
Can be eaten hot or cold. It must be turned out
of the mould.

Salmi of Larks k la Macddoine, cold.

Take a dozen larks, bone and stuff them with
pate de foie gras, and make them as nearly as possi-
ble of the same size and shape. Make half a pint
of brown sauce, adding a glass of sherry, a little
mushroom ketchup, and an ounce of glaze ; boil
together, and reduce one half, adding a couple of
spoonfuls of tomato juice ; pass through a sieve,
and, when nearly cold, add a gill of melted aspic.
Mask the larks, and place them in a saute pan, and
cook them ; take them out and remove neatly any
surplus sauce, and dish them in the entrdc dish in
a circle. Take the contents of a tin of mac^doine
of vegetables boiled tender in a quart of water, add
a dust of salt, a saltspoonful of sugar, and a piece
of butter the size of a walnut ; strain off, and,
when cold, toss them in two tablespoonfuls of liquid
aspic jelly. This mac^doine should be piled up
high and served in the centre. Garnish with
chopped aspic round the larks, and sippets of aspic
beyond this.

Lark Puffs.

Make some puff paste, and take half a dozen
larks, and brown them in a stewpan with a little
butter ; then take them out and drain them, and
put into the body of each bird a small lump of
fresh butter, a little piece of truffle, pepper and salt,
and a tablespoonful of thick cream. Truss each
lark, and wrap it in a slice of fat bacon ; cover it

POULTRY A LA MODE, 29

with puff paste rolled out to the thickness of a
quarter of an inch, and shape it neatly ; put the
puffs in a buttered tin, and bake in a brisk oven
for ten minutes.

Leveret k la Minute.

Skin, draw, and cut a leveret into joints ; toss in
a saucepan with butter, salt, pepper, and a bouquet
garni. When nearly cooked, add some chopped
mushrooms, eschalots, parsley, a tablespoonful of
flour, a gill of stock, and a gill of claret ; as soon
as it boils, pour into a dish and serve.

Leveret k la Noel.

Take a leveret, cut off the fillets and toss them
in the oven in a saute-pan in butter ; when cold,
slice these fillets in shreds as for Julienne vege-
tables. Shred likewise some truffles, mushrooms,
and tongue, and bind these together with two
tablespoonfuls of good stock, in which a glass of
port has been put, two cloves, the peel of a Seville
orange, and a few mushrooms ; thicken with
butter and flour and tammy. Make some game
forcemeat with the legs, and with it line some
little moulds ; fill up the empty space with the
shredded game and vegetables and then cover with
a layer of forcemeat. Poach these moulds in a
deep saute-pan, and when done dish them up
round a ragoClt composed of truffles, mushrooms,
quenelles, and cockscombs. Sauce the entree with
gravy made from the bones and thickened. This
entree may be served cold, when it should be
mixed with aspic, and garnished with it also.

30 DRESSED GAME AND

Salmi of Moor Fowl or Wild Duck.

Carve the birds very neatly, and strip every
particle of skin and fat from the legs, wings, and
breasts, braise the bodies well and put them with
the skin and other trimmings into a very clean
stewpan. Add two or three sliced shalots, a bay-
leaf, a small blade of mace and a few peppercorns,
then pour in a pint of good veal gravy, and boil
briskly till reduced nearly half, strain the gravy,
pressing the bones well, skim off the fat, add a dust
of cayenne and squeeze in a few drops of lemon ;
heat the game very gradually in it, but it must not
be allowed to boil. Place sippets of fried bread
round the dish, arrange the birds in a pyramid,
give the same a boil and pour over. A couple
of wineglasses of port or claret should be mixed
with the gravy.

Ortolans in Cases.

Bone as many ortolans as are required, have
ready about three rashers of bacon chopped fine,
which must be put into a saute-pan with two shalots,
one bayleaf, a bouquet garni, half a teaspoonful of
black pepper and salt to taste. These must be
fried till coloured ; then add half a pound of calf's
liver, cut small, and fried till brown ; next place
them in a mortar and pound them well, add the
yolks of three hard boiled eggs and some truffle
cuttings, pound again, and pass through a sieve ;
stuff the ortolans with this forcemeat, roll them up,
and place them in a well-oiled paper case, and
then bake in a quick oven. Pour over each case
before serving a gravy made from the bones and

POULTRY A LA MODE. 31

trimmings of the birds, half a pint of rich gravy
and a glass of claret, which should be reduced one
half : send to table as hot as possible.

Ortolans k la P^rigourdine.

Cover the ortolans with slices of bacon, and
cook them in a bain-marie moistened with stock
and lemon juice. Take as many truffles as there
are ortolans, scoop out the centres and boil them
in champagne (Saumur will do). When done, pour
a little pur^e of game into each truffle, add the
ortolans, warm for a few seconds in the oven, and
serve.

Ortolans aux TrufTes.

Take as many even large-sized truffles as
ortolans ; make a large round hole in the middle
of each truffle, and put in it a little chicken force-
meat. Cut off the heads, necks, and feet of the
birds, season with salt and pepper, and lay each
bird on its back in one of the truffles. Arrange
them in a stewpan, lay thin slices of bacon over
them, pour over them some good stock, into which
a gill of Madeira has been poured, and then simmer
them very gently for twenty-five minutes. Dish
the ortolans on toast, and strain the gravy over
them.

Partridges k la Barbarie.

Truss the birds, and stuff them with chopped
truffles and rasped bacon, seasoned with salt and
pepper and a tiny dust of cayenne. Cut small
pieces of truffles in the shape of nails ; make holes
with a penknife in the breasts of the birds ; widen

J

32 DRESSED GAME AND

the holes with a skewer, and fill them with the
truffles ; let this decoration be very regular. Put
them into a stewpan with slices of bacon round
them, and good gravy poured in enough to cover
the birds. When they have been stewed for
twenty minutes glaze them ; dish them up with a
Financiere sauce (see * Entries k la Mode ').

Partridge Blancmanger aux Truffes*

Boil a brace of partridges and let them get
cold. Melt about a pint of aspic jelly and take a
plain round quart mould and pour about a gill
of aspic jelly into it to mask it by turning the
mould round and round in the hands till the
inside has been entirely covered by the jelly, pour
away any that does not adhere, and place the
mould on ice at once. Cut a few large truffles in
slices and ornament the bottom of the mould with
a star, pour on about two tablespoon fu Is of a little
cold liquid aspic. Put into a stewpan a pint
of aspic and whisk it till it becomes white as
cream, then mask the mould with this ; pour in
enough to half fill it, then turn it round and
round, covering all the inside of the mould,
pouring out any superfluity. Skin the partridges
and cut off all the meat and chop it up : then pound
it with a gill of cream in the mortar, and then rub
through a fine wire sieve. Place this in a large
stewpan, add half a pint of cream, and mix it with
the partridge meat. Collect the aspic jelly, melt
it, and whip it up and add it to the partridge ;
then fill the mould with this and pour in a little
liquid aspic ; place on ice. To serve this, dip it
into warm water the same as a mould of jelly, turn

POULTRY A LA MODE. zz

it out, and garnish with aspic croiitons alternately
with very small tomatoes ; around the top arrange
a wreath of chervil.

Partridges k la B^arnaise.

Wipe the inside of the partridges with a damp
cloth. Cut off the heads, and truss the legs like
boiled fowls. Put them into a stewpan with two
tablespoonfuls of oil and a piece of garlic the size
of a pea, and shake them over a clear fire till
slightly browned all over. Then pour over them
two tablespoonfuls of strong stock, one glassful of
sherry, and two tablespoonfuls of preserved toma-
toes, with a little salt and plenty of pepper. Sim-
mer all gently together until the partridges are
done enough, and serve very hot. The sauce
should be highly seasoned.

Blanquette of Partridge aux Champignons.

Raise the flesh of a cold partridge, take off the
skin ; cut the flesh into scallops ; put some velout^
sauce in a stewpan with half a basket of mush-
rooms skinned and sliced. Reduce the sauce till
very thick, adding enough cream to make it white.
Throw it over the partridge scallops, to which add
a few mushrooms.

Broiled Partridges.

Take off the heads and prepare them as if for
the spit. Break down the breast bone and split
them entirely up the back and lay them flat.
Shred an eschalot as fine as possible and mix it with
breadcrumbs. Dip the partridges in clarified butter

D

34 DRESSED GAME AND

and cover inside and outside with the crumbs.
Broil them over a clear fire, turning them fre-
quently for a quarter of an hour, and serve them
up with mushroom sauce.

Chartreuse of Partridges.

Boil some carrots and turnips separately, and
cut them into pieces two inches long and three
quarters of an inch in diameter. Braise a couple
of small summer cabbages, drain well, and stir over
the fire till quite dry ; then roll them on a cloth
and cut them into pieces about two inches long
and an inch thick. Roast a brace of partridges,
and cut them into neat joints. Butter a plain
entree mould, line it at the bottom and the sides
with buttered paper to form a sort of wall, then
fill it up with cabbage and the pieces of partridge
in alternate layers. Steam the chartreuse to make
it hot, turn it out of the mould upon an entree dish,
and garnish with turnips, carrots, and French beans.
Send good brown sauce to table with it.

Partridges aux Choux,

Truss a brace of partridges for boiling, and
mince about half a pound of fat bacon or pork, and
put it into a saucepan on the fire ; when it is boil-
ing, immerse the birds quickly, and saut^ them till
nicely coloured. Have ready a small savoy, which
has been well washed and drained, chop it up and
place it in the saucepan with the partridges, a
bouquet garni, two pork sausages, pepper and salt to
taste ; add about half a pint of stock, and let all
simmer together for two and a half hours. When

POULTRY A LA MODE. 35

ready to serve, remove the bouquet garni, and serve
the chopped cabbage round the birds, and the
sausages split and divided into four pieces each.

Cold Glazed Fillets of Partridge.

Roast a brace of partridges, fillet them, pound
the meat from the carcases in a mortar with truffles
and mushrooms ; simmer the bones in some vin de
Grave, with truffle trimmings, shalots, and a bayleaf,
which reduce on the fire to about three-quarters
the quantity ; squeeze through a cloth, add two
tablespoonfuls of clear stock to it, and stir half
of it into the pounded meat ; mix it thoroughly,
and stir it until it boils ; pass it through a tammy,
and leave to get cold. Arrange the fillets, with a
tomato cut the same shape between each one, in a
circle round an entree dish ; fill the centre with
the puree, cover the whole with the remainder of
the sauce, and garnish with crodtons of aspic jelly.

Partridges & la Cussy.

Remove all the bones from the birds except the
thigh bones and legs, stuff them with a forcemeat
composed of chopped sweetbread, mushrooms,
truffles, and cockscombs which have been boiled ;
sew up the birds to their original shape, hold them
over hot coals till the breasts are quite firm, and
cover them with buttered paper. Line a stewpan
with a slice of ham, two or three onions, carrots, a
bouquet garni, a little scraped bacon, the partridge
bones which have been pounded, salt, and pepper ;
moisten with stock. As soon as the vegetables get
soft, add the partridges, and simmer over a slow
fire. When done, dish up the birds, pass the sauce

D 2

36 DRESSED GAME AND

through a tammy, skim off the fat, reduce, and add
a few truffles or slices of mushrooms, and pour over
the partridges.

Partridges with Mushrooms.

Take a brace of birds, and prepare about half
a pound of button mushrooms, and place them in
a stewpan with an ounce and a half of melted
butter ; add a slight sprinkling of salt and
cayenne, and let them simmer for about nine
minutes, then turn out all into a plate, and when
quite cold put it into the bodies of the partridges ;
sew and truss them securely and roast them in the
usual way, and serve either mushroom sauce round
them, or they can be served up with their own
gravy only, and bread sauce handed.

Partridge Pie.

Cut the breasts and legs off two or three birds,
sprinkle them with pepper and salt, and cook them
in the oven smothered in butter, and covered with
a buttered paper. Pound the carcases, and make
them into good gravy, but do not thicken it.

Take the livers of the birds with an equal quan-
tity of calf's liver, mince both, and toss them in
butter over the fire for a minute or two ; then
pound them in a mortar with an equal quantity of
bacon, two shalots parboiled, with pepper, salt,
powdered spice, and sweet herbs to taste. When
well pounded, pass it through a sieve ; put a layer
of forcemeat into a pie-dish, arrange the pieces of
partridge on it, filling up the interstices with the
forcemeat ; then pour in as much gravy as is re-
quired, put on the paste cover, and bake for an

POULTRY A LA MODE, 37

hour. When done, a little more boiling hot gravy
may be introduced through the hole in the centre
of the crust. A little melted aspic jelly may be
added to the gravy.

Partridge Pudding.

Take a brace of well-kept partridges, cut them
into neat joints and skin them ; line a qujart
pudding basin with suet crust, place a thinnish
slice of rump steak at the bottom of the dish cut
into pieces, put in the pieces of partridge, season
with pepper and salt, and pour in about a pint of
good dark stock well clarified from fat, then put
on the cover and boil in the usual way.

Partridges k la Reine.

Truss a brace of partridges for boiling, fill them
with good game forcemeat, with two or three
truffles cut up in small pieces, and tie thin slices
of fat bacon over them. Slice a small carrot
into a stewpan with an onion, four or five sticks of
celery, two or three sprigs of parsley, and an ounce
of fresh butter. Place the partridges on these,
breasts uppermost, pour over them half a pint of
good stock, cover with a round of buttered paper,
and simmer as gently as possible till the partridges
are done enough. Strain the stock, free it carefully
from grease, thicken it with a little flour and as
much browning as is necessary ; flavour with a
little cayenne, half a dozen drops of essence of
anchovy, and a tablespoonful of sherry. Stir this
sauce over a gentle fire till it is on the point of
boiling, then pour it over the partridges already
dished up on toast, and serve instantly.

3^ DRESSED GAME AND

Salmi of Partridge k la Chasseur.

Take a couple of cold roast partridges — they
should be rather under-cooked — cut into neat
joints, removing all skin and sinew, and lay the
pieces in a stewpan with four tablespoonfuls of
salad oil, six tablespoonfuls of claret, the strained
juice of a lemon, salt, pepper, and cayenne to
taste.

Simmer gently for a few minutes till the salmi is
hot throughout, then serve directly. Garnish with
fried sippets.

Scalloped Partridges.

Take the fillets of a brace of partridges, saute
them in butter till firm, drain them, and put in
some good game stock and two tablespoonfuls of
Allemagne sauce ; when boiling put in the scalloped
partridges, with two or three peeled mushrooms, a
small piece of butter, and the juice of half a lemon.
Dish up the scallops in a circle, and fill the same
in the centre.

Partridges k la Sierra Morena.

Take a brace of partridges properly trussed ; cut
into dice one inch thick a little less than half a pound
of bacon, and put them in the stewpan ; cut two large
onions in quarters, take six whole black peppers, a
little salt, one bayleaf, half a gill of vinegar, one
gill of port wine, one gill of water, one table-
spoonful of salad oil, and put all these ingredients
into the stewpan ; put on the lid, and cover the
stewpan with half a sheet of brown kitchen paper ;
put the stewpan on a slow fire to stew for two

POULTRY A LA MODE.

39

hours ; then take out the partridges and dish them
and put round some of the quarters of onions which
have been stewed. Pass the gravy through a sieve
and send to table.

Partridge Souffle.

Roast a partridge, chop and pound the flesh
in a mortar with a few spoonfuls of Bechamel sauce
and a small piece of butter. Season well ; mix
with this four eggs, and strain the whole through a
sieve into a basin. Beat the whites of the eggs
stiffly, and mix lightly with the pur^e. Put all
into the souffle dish, and let it bake in the oven for
twenty minutes. Cover the top with a piece of
paper to prevent its burning.

Partridge Souffld.

Another way.

Skin a brace of cold roast partridges, cut off*
all the meat, and pound it in a mortar with the
birds' livers ; warm up in a saucepan with a little
reduced stock, and pass through a tammy. Break
up the bones and put them into a saucepan with a
good brown sauce and stock, and reduce till nearly
a glaze ; add the partridge puree and half an ounce
of butter, two yolks of eggs, and the two whites
whipped, which must be stirred in gradually ; pour
into a souffle dish, and bake as soon as the souffle
has risen sufficiently. Serve it at once,

Perdreaux en Surprise.

Take two roasted partridges, cut out the whole
of the breasts in a square piece, so as to make a

40 : DRESSED GAME AND

square aperture, clean away all the spongy sub-
stance from the interior, and make a salpican to be
put inside the birds as follows : — Cut into very
small dice the flesh taken out of the birds, also
some truffles and pepper and salt. Put these into
a little velout^ sauce, and with this stuff the birds.
Dip them into eggs and breadcrumbs put some
bits of butter all over, and fry them of a nice
colour. Dish up and serve with Espagnole sauce.

Stewed Partridges.

Lard a brace of partridges, and place them in
a stewpan with onions, carrots, rashers of bacon,
a bouquet garni, and equal quantities of stock and
light claret, and simmer over a slow fire, skimming
constantly. When done, dish up the partridges,
reduce the sauce, and pass through a sieve and pour
over the birds.

Partridge ^ la Toussenel.

Take a brace of partridges, stuff them with the
livers of the birds minced up together with butter
and some truffles which have been cooked in
champagne ; wrap each bird up in a figleaf or
vineleaf, and over these place a sheet of buttered
paper. Then put the birds on the spit, and roast
till about three-fourths cooked ; then take off the
spit, and under the four members of each bird
spread a mixture of breadcrumb worked into a
farce with pepper, butter, parsley, shalot, and
grated nutmeg. Replace the birds on the spit, and
let them finish roasting, basting them continually
alternately with broth and champagne. These

POULTRY A LA MODE, 41

drippings, to which the grated peel of one lemon
and the juice of a Seville orange are added, form
the sauce to be served with it.

Partridge Tartlets.

Bouch^es de Perdreaux,

Take the breasts of two cooked partridges,
about six ounces, and cut into very small pieces.
Mince two ounces of lean ham, one truffle, and
six mushrooms ; stir this mixture into a gill of
white sauce. Butter nine small moulds, line them
neatly with this, mixture, smooth well over with a
hot wet knife, fill in with minced partridge, coat
them neatly over the top with the quenelle meat,
steam them for twenty minutes ; dish on a circle
of mashed potato, pour good white sauce over and
round them, and serve French beans or tomatoes
in the centre.

Partridge k la Vdnitienne.

Put a brace of partridges into a stewpan with
butter, two glasses of Chablis, and two glasses of
stock, add a bouquet garni, very little garlic, two
cloves, salt and pepper ; let them simmer gently.
Take them off when done, pass the gravy through
a sieve, add a little butter and flour to thicken it, a
small piece of glaze, a little cayenne and salt. Pour
the sauce over the partridges, and cover over all
with two spoonfuls of grated Parmesan cheese ; put
a few breadcrumbs and pieces of clarified butter on
this, and set the whole on a baking sheet in the
oven. Brown the birds well, and serve with sauce
espagnole or sauce piquante.

42 DRESSED GAME AND

Pintail.

This bird should be roasted at a clear quick
fire, well floured when first laid down, turned
briskly, and basted with butter constantly. It takes
about twenty-five minutes to roast, and then it
should be laid down before the fire for two or three
more, when it will yield a very rich gravy. Score
the breast, and sprinkle a little cayenne on it, and
send cut lemon up to tablq to hand with it

Boiled Pheasant.

Cover with buttered paper and simmer as gently
as possible till it is done enough. Pour either
celery, horseradish, oyster, or soubise sauce over it,
and serve more in a tureen.

Boudins of Pheasant k la Richelieu.

Take a cold pheasant and pick the meat from
it ; remove the skin and sinews, and pound the
flesh in a mortar to a smooth paste. Mix its
weight with the same quantity of pounded potatoes
or panada and six ounces of fresh butter. Mix
these thoroughly, pound them together, and season
highly with salt and cayenne, and a trifle of mace.
Bind together with the yolks of four eggs, one at a
time, two tablespoonfuls of white sauce, and last of
all two tablespoonfuls of boiled onions chopped
small. Spread this mixture out on a dish, and make
it up into small cutlets about three inches long, two
inches wide, and a quarter of an inch thick. Drop
these carefully into very hot water, and poach them
gently for a few minutes. The water must not

POULTRY A LA MODE. 43

boil. Take them up, drain, and let them get cold ;
then ^%^ and breadcrumb them, and fry them in
hot butter a nice pale colour. Make a gravy by
peeling and frying four onions in butter till lightly
browned, dredge an ounce of flour over them, and
pour upon them half a pint of stock, a glassful of
claret, the bones of the pheasant, and pepper and
salt Simmer over fire for twenty minutes, strain
through sieve, and it is ready for use. Serve the
boudins in a circle with the gravy round.

Pheasant k la Bonne Fern me.

Put a well-hung pheasant in a buttered stew-
pan with three ounces of good beef dripping and
six ounces of ham cut into dice. Let the pheasant
fry over fire till it is nicely and lightly browned,
then add a tablespoonful of chutnee and three large
Spanish onions cut in rings ; cover the saucepan,
and let it simmer till all are cooked. Take up the
bird and put it on a dish, beat the onions over the
fire for ten minutes, season with pepper and salt,
and serve round the pheasant.

Pheasant h. la Brillat-Savarin.

Hang a pheasant till tender, pluck, draw, and
lard it carefully. Bone and draw two woodcocks,
keep the trail separate, throw away the gizzards,
chop up the meat with beef marrow which has been
cooked by steam, scraped bacon, pepper, salt,
mixed herbs and truffles ; fill the pheasant with
this stuffing, which fix in with a piece of bread the
shape of a cork and tie it round with fine thread.
Lay a thick slice of bread two inches broader than

44 DRESSED GAME AND

the pheasant in the dripping pan ; pound the trail
of the woodcock in a mortar with truffles, add
anchovy, a little scraped bacon, and a lump of fresh
butter ; spread a thick layer on the bread, roast the
pheasant over it so as to catch all the dripping and
dish up on it.

Creme of Pheasants k la Moderne.

Take two pheasants, remove the skin from the
breast, and cut from each the two large fillets and
the two under ones ; remove every particle of the
white flesh that did not come away with the fillets,
leaving the legs and pinions on the carcases.

Spread each fillet on a board and with a knife
scrape the flesh from the skin of the fillet. When
the flesh is removed from the four large fillets and
from the four smaller ones, and little remnants
gathered from the carcases, place them in a mortar
and pour in a gill of cream and pound well for a
few minutes, then rub through clean wire sieve,
place it back in the mortar and keep adding, a gill
at a time, more cream until one pint of cream
is used up ; now take two plain cylinder moulds,
well buttered and ornamented according to fancy
with truffles (or small dariole moulds may be used),
fill carefully and place a piece of buttered paper
on the top of the mould or moulds, and place them
in a stewpan with about a pint of boiling water
and let them simmer very gently for twenty
minutes and turn out. Make a sauce to serve
with this dish of the carcases, &c., mixed with
rich Bechamel sauce, and when dished there
should be a garnish of peas, mushrooms, or shred
truffles.

POULTRY A LA MODE. 45

Pheasant Cutlets.

Take a well-hung young pheasant, cut it when
prepared into neat joints. Take out the bones care-
fully and shape the joints into cutlets ; flatten these
with the cutlet-bat, season rather highly and cover
them thickly with ^gg and finely-grated bread-
crumbs. Put the bones and trimmings into a sauce-
pan with a carrot, a turnip, an onion, a handful of
parsley, a bouquet garni, a bayleaf, pepper, salt, and
as much water as will cover them. Let them stew
slowly till the flavour of the herbs is drawn out,
then thicken gravy and strain. Fry the cutlets in
hot fat till a bright brown. Serve on a hot dish in
a circle with one of the small bones stuck into each
cutlet ; pour the gravy round.

Galantine of Pheasant k la Mode.

Bone a pheasant, cut off the legs and press
what is left of the leg inside, and cut away any
sinews. Take three-quarters of a pound of sau-
sage meat, a dozen oysters, three or four truffles,
a slice of tongue, and three rashers of fat bacon.
Cut the truffles into small dice, also the tongue
and bacon. Mix all together with the sausage
meat, adding, a little cayenne pepper, half a tea-
spoonful of herbs mixed, half an ounce of melted
gelatine, and two yolks of eggs. Mix well together,
and spread over the pheasant evenly. Then roll it
up lengthways and tightly in a cloth and place it in
saucepan to boil for an hour, then take it out and
remove the cloth carefully. To serve this dish,
cut it up into thin slices and dish them in a
circle, letting one piece overlap the other uniformly

46 DRESSED GAME AND

all round. Place a little cress salad compressed
into a ball on the top, and at the base a few cro(i-
tons of aspic jelly at an equal distance apart, and
a little chopped aspic between. Sprinkle a little
over the salad ball at the top.

Frit6t of Cr^me of Pheasant.

Take eight tartlet tins, not too large, butter
them, and fill about three parts full of creme of
pheasant and place them in the oven for a few
minutes. When quite firm to the touch, remove
them from oven, and when cold dip each one into
a light batter and fry in clean lard of a light
brown. The batter should be made with half a
pound of Vienna flour, the half of a yolk of egg,
a dessertspoonful of salad oil, and a gill of pale
ale. Mix all these together lightly till it will mask
the point of one's finger ; if too thick, add a drop
or two more ale. Serve with brown or mushroom
sauce. Send this dish very hot to table.

Partridge k la Creme.

See Pheasant ditto.

Fritdt of Partridge k la Crfeme,

See Pheasant ditto.

Pheasant and Macaroni.

Pull the flesh with two forks from a cold roast
pheasant. Put the bones and trimmings into a
saucepan with enough water to cover them, and

POULTRY A LA MODE, 47

let them simmer till it is much reduced. Add two
shalots, a little salt and pepper, a grate of nutmeg,
a gill of mushroom ketchup and the same of
Marsala. Thicken with flour and butter, and let
all simmer gently for twenty minutes ; strain it,
and put it back into the saucepan for it to boil up.
Just before the pheasant is to be served, put the
meat into the gravy and let it warm through with-
out boiling. After it is dished, place round it
some macaroni made as follows : — Have two pints
of boiling water, into which plunge four ounces of
macaroni, add pepper and salt, and simmer gently
for twenty minutes. Drain it, and put it into a pint
of good stock, with a little salt, a teaspoonful of un-
mixed mustard and a dust of cayenne. Let it all
boil till the macaroni is tender, then add a table-
spoonful of Parmesan cheese and an ounce of
butter. Toss it over lire till all is well mixed,
then serve.

Pheasant Pie with Oysters.

Boil a pheasant till almost done ; it will finish
cooking in the pie. Make as much gravy as the
size of the bird will require, add half a cup of milk,
season and thicken it. Make a good pie-crust,
and then put the pieces of pheasant in a pie-dish,
which must be hot. Scatter some raw oysters
among the pieces of pheasant, pour over all enough
gravy to fill the dish to the depth of one inch, and
cover it with the crust, which must be pressed
against the edge so that it will adhere. Let it
bake for half an hour. After it is cooked, pour
in remainder of the gravy in the slit in the top of
the crust.

48 DRESSED GAME AND

Pheasant des Rois.

Have a pound of the best preserved truffles,
such as can be obtained at Benoist's, in Wardour
Street, stew them in a mixture of a quarter of a
pound of butter, a large tablespoonful of finest
Lucca oil, and half a pound of bacon fat scraped
into shreds. Thoroughly cook the truffles, so that
a silver fork can be stuck into them without push-
ing hard. Stuff a pheasant with them and sew it
up. Cover the breast with a slice of fat bacon,
and put two or three slices beneath it. Place
round the pheasant pieces of veal and ham cut
into small cubes the size of dice, add a few
carrots, an onion or two, salt and pepper. Pour
on it a claretglassful of Chablis, cover the sauce-
pan, place it on a slow fire and use the sala-
mander, then let it stew for an hour. When ready
to serve, strain the same, removing all grease, and
pour over the bird.

Pheasant k la Sainte Alliance.

An expensive dish.

Take a well-hung cock pheasant and truss it
for roasting. Farce it with a stuffing made of two
woodcocks' flesh and internals (or snipes') finely
minced with two ounces of fresh butter, some salt,
pepper, and a pinch of cayenne, a bouquet garni
finely powdered, and as many chopped truffles as
will be required to fill the pheasant. Truss the
bird and roast, basting it well with fresh butter.
Whilst roasting, lay in the pan a round of toast,
upon which a little of the stuffing has been spread,
and serve the bird on it. Bread sauce and brown
gravy should be handed round with it.

POULTRY A LA MODE, 49

Salmi of Pheasant.

Half roast a pheasant, and when it is nearly
cold cut it into neat joints, removing the skin.
Put the bones and trimmings into a saucepan with
an ounce of fresh butter, a bayleaf, and a bouquet
garni, and stir these over a slow fire till lightly
brown, then pour over half a pint of Espagnole
sauce and a glassful of claret. Let all simmer for
a quarter of an hour. Strain the gravy, skim it
carefully, add a pinch of cayenne and the juice of
half a lemon, then put it back into the saucepan
with the pieces of game. Heat these up slowly.
When cooked, dish up and pour the hot sauce over
them and garnish with fried sippets. A little
orange juice and a lump of sugar is an improve-
ment to the sauce.

Pheasant Stewed with Cabbage.

Truss a pheasant for boiling. Divide a large
cabbage into quarters, soak them after cutting off
the stalks, plunge them into boiling water and boil
for about ten minutes. Take them out, drain them
and press all the water from them, then put them
into the stewpan. Lay the pheasant well in the cab-
bage, add six ounces of good bacon, half a pound
of Bologna sausage, three pork sausages, some
parsley, a bayleaf, a bouquet garni, one carrot, an
onion stuck with four cloves, a shalot, and some
pepper. Pour in as much stock as will cover the
whole, and cover the pan closely and bring to a
boil and let it simmer slowly for an hour. Then
take out the bird and the meat and keep them
warm whilst the cabbage is drained, peppered,

E

50 DRESSED GAME AND

and salted, and steamed over fire till dry. Then
place it on a dish, arrange the pheasant on it and
all the other adjuncts round it. Serve poivrade
sauce in a tureen.

Pheasant Stuffed with Oysters.

Truss a pheasant for roasting and fill it with
forcemeat made of two dozen oysters pounded in
the mortar, with a tablespoonful of brown bread-
crumbs, half an ounce of fresh butter, a dessert-
spoonful of lemon juice, a boned anchovy, and a
little cayenne. Mix these ingredients thoroughly
and bind them with the yolk of an egg. Cover
the bird with thin slices of fat bacon tied on
securely, and roast before a clear fire. When done,
dish up with clear gravy, and hand bread sauce in
a tureen with it.

Pheasant Stuffed with Tomatoes.

Truss a pheasant for roasting, and fill it with a
forcemeat made of six tomatoes pounded in the
mortar, with a tablespoonful of breadcrumbs, a
shalot, a mushroom, half a clove of garlic, a tea-
spoonful of parsley, and half an ounce of butter,
pepper and salt to taste. Bind together with the
yolk of an egg. Cover the bird with slices of
bacon and roast before a clear fire. Mushroom or
tomato sauce may be served in a tureen with it.
Partridge and grouse are also very delicious stuffed
in this way.

POULTRY A LA MODE, 51

Pheasant en Surprise.

Take a pheasant, remove the skin from the
breast and take away all the meat, removing any
gristle there may be, and place it in a mortar.
Have ready half a pint of good cream, and begin
by pouring half the quantity over the pheasant
and pound together for a few minutes, then rub
it through a clean wire sieve. When passed, put
it back into the mortar, add the remainder of the
cream gradually into the fowl, stirring it round so
that they blend together perfectly. Fill a mould
with this mixture and twist a bit of buttered
paper round the top ; then fold a sheet of paper
several times and place it in a stewpan, put
about half a pint of boiling water into the stew-
pan, or more according to size of it, and let all
simmer gently for twenty minutes. Add a little
salt and a dust of cayenne pepper. Turn this out
and mix with it half a pint of white aspic jelly.
Have ready some very clear aspic jelly, and colour
it red. Take a pretty shaped jelly mould, pour in
a little of the red aspic to about rather more than
a quarter of the mould. When this is cool, put in
the pheasant and aspic mixture, and place on ice
for four hours ; when properly frozen, turn out, and
garnish the top with a wreath of fresh chervil
leaves. Serve chopped aspic in little mounds
round the base alternately with mounds of mayon-
naise salad or tomatoes.

Pheasant k la Suisse.

Take the remains of a cold pheasant, cut it
into neat joints. Salt and pepper these highly, and

E 2

52 DRESSED GAME AND

strew over it finely chopped onion and parsley.

Cover them 'With oil, and squeeze over them the

juice of a lemon. Turn the pieces every now and

then, and let them remain till they have imbibed

the flavour, then dip the pieces in a batter made

of four ounces of flour, with as much milk added

as will make a thick batter. Stir into it half a •

wineglassful of brandy and an ^gg, the white and

yolk beaten to a froth. This batter should rest

for an hour in a warm place before using. Fry the

pieces of chicken in the batter, and send it up

piled on a dish garnished with fried parsley.

Pheasant k la Tregothran.

Bone a pheasant and stuff" it with the meat
from four woodcocks or six snipe, cut it up, and
chop up some truffles and make it into forcemeat.
Fry the trail of the woodcock or snipe in a little
butter, and place on little rounds of fried bread
and arrange round the dish. Stew the bones of
the woodcocks or snipe to make the gravy, reduce
it, and add a glass of Marsala to the broth and '

serve in a boat.

Pheasant k la, Victoria.

Take a quarter of a pound of bacon, cut it up
in pieces (frying the bacon first), add a small clove
of garlic, a small shalot, a bayleaf, half a carrot,
half a turnip, half a dozen stewing oysters, and
salt and pepper to taste. Stew over the fire, and
when cooked pound it all together with a few more
oysters and pass through a wire sieve. Stuff a j

pheasant with this, and place it in a stewpan with,
carrots and turnips ; let all stew till tender, well

POULTRY A LA MODE. 53

bastirig it with its own stock. Serve with rich
Espagnole sauce or oyster sauce on a croustade of
potato.

Pigeons k la Duchesse«

Split a couple of pigeons in halves, remove the
breast bones and beat them flat, saut^ them with
two ounces of butter, pepper and salt. Press them
flat between two plates with a weight on them, and
when the pigeons are cold spread the quenelle meat
over the cut side of the birds ; then ^^% and bread-
crumb them and fry in fat. Dish in a circle with
brown sauce round and a mac^doine of vegetables
in the centre.

Pigeons k la Financi^re.

Take four pigeons, truss and braise them in
stock, then glaze them, dish them up against a
block of fried bread. Pour round half a pint of
Financiere sauce, and garnish with small quenelles
of forcemeat, truffles, mushrooms, and cockscombs
in the centre.

Pigeons k la Merveilleuse.

Blanch a brace of pigeons, and beat the backs
so as to spread out the breasts, boil them in equal
quantities of stock and Chablis, season with salt
and pepper, a sprig of parsley, two shalots, and two
cloves ; when cooked, take them out of the stew-
pan, and cook some mushrooms, twelve shelled
crayfish, and a little flour in the sauce of the
pigeons, boil for half an hour, reduce and thicken
the sauce with yolks of ^%^ and cream, season witli

54 DRESSED GAME AND

finely chopped parsley and pour over the pigeons,
and serve garnished with the heads of the cray-
fish.

Ballotines of Pigeon k la Moderne.

Take four boned pigeons, cut them lengthways
in two, and make a farce of half a pound of pork
sausage meat, half a spoonful of chopped truffles,
the same of mushrooms, a few pieces of tongue cut
into dice shapes, a bouquet garni, pepper and salt,
and one yolk of an Qggy all well mixed together.
Then divide it into eight equal parts, and fill the
halves of the pigeons with it ; make them into
round balls, cutting off the feet. Tie each piece of
pigeon in a little bit of calico, and braise them till
nicely tender. Then let them cool, tie them up
tightly, and" let them get quite cold ; place one of
the feet in each ballotine, and arrange them on a
saut^-pan. Take off the calico, make them hot and
glaze them, and serve with mushrooms and peas,
and with a rich brown sauce over them.

Pigeons en Poqueton.

Put some p^t^ de foie gras forcemeat, or any
other forcemeat, into a small stewpan, and spread
it all over at the bottom and sides, rubbing the
stewpan first with butter. Put in a couple of
pigeons trussed for roasting, some sweetbreads and
tongue cut into neat pieces, and some button
mushrooms ; arrange all these tastily in the pan,
place some more forcemeat on the top, cover it
over with slices of bacon, and bake it in a gentle
oven. Before closing it, pour some good gravy in-
side. The pigeons should be seasoned with pepper

POULTRY A LA MODE. 55

and salt, and just rubbed with garlic. When it is
cooked, take it from the oven, and turn it carefully
out into its dish, and pour a very rich sauce over it.

Pigeon en Ragout de Crevettes.

Prepare a couple of pigeons, cut them in half,
and put them in a stewpan with a glass of Sauterne,
half a pint of stock, a sprig of parsley, two cloves,
pepper, salt, and a shalot ; simmer till cooked,
strain the gravy. Now put an ounce of butter
with a dozen button mushrooms and two or three
dozen skinned prawns into a saucepan with a table-
spoonful of flour and the gravy the pigeons were
stewed in ; simmer this for half an hour, then
thicken it with a gill of cream and two yolks of
eggs, add some finely chopped parsley and a grate
of nutmeg. Dish up the pigeons with the mush-
rooms and prawns in the centre.

Pigeons au Soleil.

Take a couple of roasted pigeons and put
them into a marinade of an ounce of butter,
four shalots, an onion, and a carrot cut up into
dice, a little parsley, a bayleaf, a little thyme,
and a clove ; put them into a stewpan and fry
till they are of a light brown, then moisten with
a little vinegar and water. When they have sim-
mered for half an hour in the marinade let them
cool, drain, and put them into a batter made
of four spoonfuls of flour, a little salt, a little olive
oil, and moisten with a sufficient quantity of water
and two beaten whites of eggs ; then fry them
a good colour, and serve up with fried parsley in
the middle, with a poivrade or piquant sauce
around.

56 DRESSED GAME AND

Pigeons k la Soussell.

Bone four pigeons, and make a forcemeat of some
fillet of veal, some ham fat, some grated bread-
crumbs, mushrooms, truffles, a shalot, a bouquet
garni, a little cayenne, pepper and salt, mixed with
butter cooked over the fire and then pounded in a
mortar ; put some of this forcemeat into the pigeons
and stew them gently for half an hour. Take the
pigeons out and mask them well with more of the
forcemeat, brush some beaten c^g over each, and
put them in the fryingpan and fry them in good
dripping. Take the gravy they were stewed
in, skim off all fat, thicken well with a liaison of
cream and eggs, season with a little pepper and
salt, and mix all together. Make a mound of
spinach pur^e in the centre of the dish, and place
the pigeons around, standing up against the pur^e.
Take some very small boiled tomatoes, of a good
shape, make a wreath round the base, place a few
button mushrooms on the top of the spinach, and
pour the sauce all round.

Grey Plovers Cooked in Brandy.

After trussing the plovers, flatten them and
warm them in a stewpan with a little melted bacon
fat, a bouquet garni, two onions, three mushrooms,
and two or three truffles (the latter may be left out).
As soon as they begin to colour, add half a -pint of
brandy and toss over a quick fire till the brandy is
in flames ; as soon as the flames go out, moisten
with gravy and simmer over a slow fire. When
the birds are done, skim off all grease, add the
juice of a lemon, and serve hot.

POULTRY A LA MODE,

Golden Plover.

57

Trim, truss, leaving the inside in, cover with

fat bacon, and roast or bake for twenty minutes.

Put a piece of well-buttered toast one-third of an

inch thick to catch the trails. Dress grey plovers

^exactly the same.

Golden Plover aux Champignons.

Take three golden plover, chop up the trails
with parsley, shalots, salt, pepper, and scraped
bacon, and stuff the plover with it ; cover the breasts
with slices of bacon and roast. When done, serve
on stewed mushrooms.

Fried Plover with English Truffles.

Truss three plover for roasting, lay them breast
downwards in a stewpan with plenty of butter,
enough to entirely cover the breasts. Put in nine
or ten well-washed raw truffles pared very thin
and cut into slices about the size of a florin.
Add a bayleaf, pepper and salt Stir over a
brisk fire for ten minutes, then pour in a pint of
stock mixed with a spoonful of flour and a glass of
sherry. Simmer by side of fire for twenty minutes,
skimming carefully. Dish up the birds, and then
boil the sauce till it is thick and smooth, add the
strained juice of a lemon, a lump of sugar, and
a few drops of some XL colouring, and pour over
the birds.

Stuffed Pullet.

Bone the pullet, stuff* with forcemeat made
with minced veal, ^^%, ham, onions, foie gras,

58 DRESSED GAME AND

and mushrcxjms. First warm the veal, onion, and
ham in melted butter, then add the mushrooms and
foie gras, moisten with stock and boil. Stir in
two yolks of eggs and a teaspoonful of lemon
juice before taking off the fire, season with a
little salt, pepper, and a pinch of nutmeg. After
stuffing the fowl with this mixture, sew it up, turn
the skin of the neck half over the head and cut off^
part of the comb, which will give it the appearance
of a turtle's head. Blanch and singe four chickens'
feet, cut off the claws and stick two where the
wings ought to be and two in the thighs, so as to
look like turtle's feet. Stew the pullet with a little
ham, onions, and carrots, tossed previously in
butter, moisten with stock, skim occasionally.
When done, cut the string where it is sewn, lay
it on its back in a dish, garnish the breast with
sliced truffles cut in fancy shapes, and place a cray-
fish tail to represent the turtle's tail.

Velout^ sauce may be handed with this dish,
or it may be eaten cold and garnished with aspic.

Quails k la Beaconsfield.

Put, having trussed, six quails in a stewpan
wrapped in slices of bacon. Moisten with two
spoonfuls of stock, a bouquet garni, two bay-
leaves and a clove, pepper and salt to taste. Stew
them for twenty minutes over a very slow fire.
Drain them well, make a pur^e of peas in which
a tablespoonful of aspic jelly has been mixed.
Mask each quail with the pur^e, dish them in a
crown shape with little rolls of bacon in front of
each, have a few truffles or mushrooms cooked
and placed in the centre, and pour over the quails
a rich brown sauce.

POULTRY A LA MODE,

59

I

Quails en Caisse.

Bone six quails and halve them, take the
bones and trimmings and stew them in some stock
with two carrots, one bnion, one shalot, a bayleaf,
a small piece of lean ham, a small piece of parsley,
pepper and salt. This must be reduced, and then
strained. Make a forcemeat of the quails' livers, a
small piece of calf's liver, and half their quantity of
bacon. Put these into a saut^-pan with a couple of
shalots and an ounce of butter, and toss them over
the fire for five minutes, then pass this mixture
through a sieve. Have the paper cases ready
oiled, and place at the bottom a layer of this farce,
having already stuffed the half quails with it. The
stuffed half quails, rolled, must now be put into the
cases with a thin slice of very fat bacon over them.
They must now be baked in the oven for about
twelve minutes. Remove the bacon, and pour over
the gravy, which must be thickened with flour
rolled in butter. Strew a little very nicely minced
parsley over each case.

Compdte of Quails.

Take six quails, cut the claws off, and truss
them with the legs inside. Cut eight pieces of
bacon rolled up like corks, blanch them to draw
out any salt, and Iry them till they are of a light
brown ; take them out and put in the quails, which
must be stewed till they begin to be of a light
brown, then remove them. Make a thickening
with flour and butter, and put it into a good gill
of veal stock ; add a bouquet garni, some small
onions and mushrooms. Skim the sauce well, and

6o DRESSED GAME AND

strain it over the quails, then dish the bacon, mush-
rooms, and small onions, and send up hot.

Quails and Green Peas«

Cook the quails in a stewpan with a slice of
veal and a slice of ham, carrots, onions, and a bou-
quet garni ; cover with rashers of bacon and but-
tered paper ; place hot coals on the lid, and, when
done, dish up the quails with green peas in the
centre which have been cooked in butter.

Boudins of Rabbit k la Reine.

Cut the meat from a young very fine rabbit,
which put into some reduced Bechamel sauce.
When cold, roll it into large boudins the shape
of sausages, Qgg and breadcrumb, and fry. Serve
under them velout^ sauce.

Boiled Rabbit k la Maintenon.

Cut a young rabbit into neat joints, and put
them in a stewpan with enough white stock just to
cover them ; add a bouquet garni, a stick of celery,
a shalot, an onfon, a few peppercorns, a carrot, and
six mushrooms. Let all simmer slowly for half
an hour, or it might be a little longer, then take
them up and drain them ; then cut as many pieces
of white foolscap paper as there are pieces of rabbit,
butter them, sprinkle the pieces of rabbit, and lay
on each a little piece of fat bacon, then roll them
in the paper and broil over a fire till the bacon has
had time to cook. Serve in the papers. Thicken
the gravy in the usual way, and serve it in a
tureen.

POULTRY A LA MODE, 6i

Galantine of Rabbit

Take a couple of young rabbits, bone, and
lay them on a linen cloth ; lay over them a good
meat stuffing seasoned to taste, putting over this
stuffing, which should be laid on about the thick-
ness of a crown, first a layer of ham cut in slices,
and then a layer of hard eggs. Cover these layers
with a little forcemeat, roll up the meat, taking
care not to displace the layers, and cover it with
thin slices of fat bacon, wrapping the whole in a
cloth ; wind some packthread round it and let it
boil three hours in stock, adding salt and coarse
pepper, some roots and onions, a large bunch of
parsley, shalots, a clove of garlic, cloves, thyme,
bayleaves, and basil. Allow this to cool, take off
the cloth, and senve cold.

Gibelotte de Lapin,

Cut a rabbit into pieces. Saute it in two
ounces of butter, add an onion, two shalots, and a
pint of poivrade sauce ; put it in the oven for one
hour, being careful not to burn it. Small pieces
of cauliflower and croutons of fried bread should
garnish this dish.

Fillets of Rabbit with Cucumber Sauce.

Cut two cucumbers into thin slices and soak
them in vinegar, with pepper, salt, and a bayleaf, for
two hours, then half roast the rabbit, take the skin
off, and fillet it. Make a sauce of white stock, and
put the pieces of rabbit into it with the cucumber
until it is quite done. Arrange the pieces of rabbit

L

62 DRESSED GAME AND

in a circle, put the cucumber in the middle, and
pour the sauce over the fillets. Fried sippets
should garnish this dish.

Fricandeau of Rabbit.

Take the fleshy portion of a good-sized rabbit,
lard the flesh and lay it in a deep baking dish,
cover it with some highly flavoured stock. Place
a piece of buttered paper over the dish, and bake
in a moderate oven till it is tender, basting it fre-
quently. Lift the rabbit out and keep it hot whilst
the gravy is boiling to thicken. Spread a teacup-
ful of good tomato sauce on a hot dish, lay the
rabbit on it, hold a salamander over the larding
to crisp it, and pour the gravy over all.

Rabbit Fritters.

Cut the meat from a cold rabbit into small
pieces, put them in a pie-dish and sprinkle over
them parsley, chives, thyme, and a clove of garlic,
all chopped very fine, salt, pepper, and a bayleaf ;
pour over all a glass of Chablis and the juice of a
lemon. Let the pieces of rabbit soak in this for
two hours, then take them out, dredge them well
over with flour, and throw them into boiling fat till
of a nice golden colour. Remove and drain them,
pile them high in an entree dish, and pour round
the following sauce. Take the liquor the rabbit has
been soaked in, add half a pint of stock and a little
thickening of flour and butter, and let it boil well.
Then strain through a sieve, put in a tablespoonful
of piccalilli chopped fine, or some chutnee, give
another boil, and serve.

POULTRY A LA MODE, 63

Rabbit Klosse.

Take a cold dressed rabbit, mince all the meat,
rfiix in with it an equal quantity of bread soaked in
milk squeezed dry. Cut two slices of bacon into
small squares, and fry slowly. Add the minced
meat and stir in two eggs, and let it cook a few
minutes. Turn it out on a dish to cool, and add
one, more egg. Form it into balls the size of an
^^^^ then drop them into boiling water, and boil
until set. Lift them out very tenderly, pile them
up in a pyramid on a dish, and garnish them with
fried potatoes. Send a sharp sauce to table with
them.

Rabbits en Papillote.

Mince up some parsley, mushrooms, shalot, a
clove of garlic, a slice of bacon, with salt and
pepper to taste. Mix this in a little gravy on the
fire to form a paste. Cut a rabbit into neat fillets
and joints. Cover each with the paste, then wrap
a thin slice of fat bacon and fix each piece neatly
in an oiled paper. Cook them slowly in the oven,
and serve in papers.

Rabbit Pie k la Proven^ale.

Take two small rabbits, cut them into joints,
and lay them in a saucepan with two carrots, two
onions, a clove of garlic, a bunch of herbs, and a
pound of pickled pork (the belly). Boil in a very
little water for half an hour, take out the rabbits
and drain them, also drain the pork and place it
at the bottom of a welUbuttered pie-dish, and then
lay the pieces of rabbit on it. Pour on a wine-

64 DRESSED GAME AND

glassful of Sauterne of vin de Grave, and strew over
it some Spanish pimento. Pour in some good
batter, and bake in a quick oven for half an hour.
Reduce the liquor in which it was cooked and add
the strained juice of a lemon. The sauce should be
handed with it.

Rabbit Pilau..

Cut up a young rabbit into ten or twelve
pieces. Rub each piece into a savoury pudding
made as follows. Extract the juice of two onions,
mix a teaspoonful of salt with it, half a teaspoon-
ful of powdered ginger, and the juice of a lemon.
Boil half a pound of rice in a quart of broth till it
is half cooked. Have ready four ounces of good
dripping, and fry the pieces of rabbit in it, with two
sliced onions. When they are brown remove them.
Place the meat into a deep jar. Lay the onions on
it and cover with the rice, add four cloves, eight
peppercorns, some salt, and a little lemon peel cut
very thinly, and pour half a pint of milk over ; place
some folds of paper over the jar and bake in the
oven, adding a little broth when the rabbit is half
cooked. When done, pile the rice on a dish, and
lay the pieces of rabbit on the top and serve very
quickly.

Rabbit Pudding.

Cut a rabbit into ten or twelve pieces, put
these into a stewpan with a little pepper and salt,
pour on as much boiling water as will cover them,
and let them simmer for half an hour. Take them
up and put in their place the head and liver of
rabbit with some bacon rind and simmer for an
hour, strain and skim it, and let it get cool. Line

POULTRY A LA MODE. 65

a pie-dish with suet crust, and then put in the
pieces of rabbit with four ounces of fat bacon cut
into narrow strips, pour in a cupful of the cool
gravy, lay qn the cover, and boil in the usual way.
N.B. — The brains may be mixed in with the liver.

Rabbit k la Tartare.

Bone a rabbit, cut it into pieces, and let it
marinade for six hours in parsley, mushrooms, a
clove of garlic, chives, all chopped very fine, with
pepper, salt, and the best salad oil. Dip each piece
of rabbit in breadcrumbs and broil, sprinkling the
Ijieces with the marinade. Serve Tartare sauce
over it or with J t.

The Wanderer's Rabbit

No. I.

Divide a rabbit into pieces of convenient size,
put them into a saucepan in which half a dozen
slices of bacon are cooking. As soon as the meat
is beginning to brown, pour a wineglass and a halif
of brandy into the saucepan, and set fire to it.
When the fire has burnt out, add a little pepper,
salt, a bayleaf, and a bit of thyme, and let it simmer
by the side of the fire till the brandy has nearly
dried up, then serve.

The Wanderer's Rabbit.

No. 2.

Divide a couple of rabbits into quarters, adding
plenty of pepper and salt. Slightly fry them in a
saucepan in bacon fat and flour. Add suflficient
stock and two glasses of Sauterne, and let it stew

F

66 DRESSED GAME AND

on a moderate fire. When done, squeeze an orange
over the dish just before serving up.

Stewed Roebuck Cutlets.

Sprinkle the cutlets with salt and pepper, cook
them in a saucepan with melted butter. When half
done, turn them, add a little flour, moisten with
equal quantities of white wine and stock, season
with chopped eschalots, parsley, and blanched
mushrooms ; remove the cutlets when done, place
them round an entree dish, reduce the sauce, pass
it through a tammy, and pour over the cutlets.

Snipe k la Minute.

Pluck three snipes and truss them for roasting.
Put the snipes head downwards in a saucepan
with two ounces of melted butter, two finely
chopped shalots, a dessertspoonful of chopped
parsley, pepper and salt to taste. Shake the sauce-
pan over the fire till the birds are lightly browned,
pour over them as much good stock and sherry as
will just cover them. Add the strained juice of
half a lemon and a small piece of finely grated
crust. Simmer till birds are done, dish them, and
pour over them some good strong beef gravy, and
serve quickly.

Snipe Pie.

Take eight snipe for a moderately sized pie ;
cut them into neat pieces. Make a forcemeat of
ham, chicken, tongue, seasoned with a little sweet
herbs, pepper, salt, cayenne, some breadcrumbs, and
mushrooms chopped fine. Mix all together with
the yolks of a couple of eggs, then place in the pie-

POULTRY A LA MODE, 67

dish a layer of snipe, then forcemeat, then snipe
again, and then forcemeat, till the dish is full
Pour in some good gravy, and put it in the oven to
bake. When it is done, raise the paste cover and
pour in some more gravy. This pie may be eaten
hot or cold.

Snipe Pie k la Danoise.

Parboil the birds in broth and Chablis, seasoned
with pepper, salt, a grated onion, and a grate of
nutmeg. Make a forcemeat of finely scraped beef,
say one pound, also four ounces of fat pork.
Pound and mix well together with a little butter
and the crumb of a roll soaked in broth, season
with grated onion, pepper, mushrooms and gherkins
chopped fine, and add a little broth. Line a dish
with this forcemeat, put in the snipe, and bake it
for an hour to an hour and fifteen minutes. Serve
with a sauce made of half a pint of good stock, a gill
of Chablis, a little water, and a piece of butter rolled
in flour, and stirred till smooth ; when it begins to
boil slice in pickled gherkins.

Snipe Raised Pie (Hot).

Cut four snipes in two lengthwise, remove the

gizzards, put the trails aside, and season the birds

with salt and cayenne. Fry the birds in butter

for ten minutes and then stand them to drain in the

cool till wanted. Make a forcemeat of four ounces

of calfs liver, four ditto fat bacon cut small, melt

the latter over a quick fire, and then add the liver

and season the mixture with pepper, salt, and herbs.

When these are cooked, let them get cold, and then

pound them in the mortar with the trails of the birds.

F 2

6S DRESSED GAME AND

Now pass all through a sieve. Line a buttered
pie-mould with raised crust paste, and put in a layer
of the forcemeat at the bottom of the mould, leaving
it hollow in the centre. Put half the pieces of snipe
in a circle upon the forcemeat, and place a little ball
of forcemeat upon them, put in the rest of the birds
and put a layer of forcemeat over all. Fill the hollow
in the centre with bread which has been covered
with fat bacon, put the pastry cover on, and bake.
When done, take off the cover, remove bread and fill
its place with scallopped truffles. Pour good brown
sauce over all, pile truffles on the top, and serve.
This can also be made in a china raised pie-case.

Snipe Souffle.

Roast three or four snipe, remove all the meat
from the bones, put it into a mortar, and pound
it well with two ounces of cooked rice, one ounce
of butter, a little pepper and salt, and one gill and a
half of glaze. Pass through hair sieve and add the
yolks of four eggs whipped to a stiff froth ; put it
into a mould and bake in a quick oven. Serve
with a good gravy round, made from the bones and
trimmings, the juice of half a lemon, and a glass of
port wine ; thicken with butter and cornflour.

Snipes k la Superlative.

Make a forcemeat of three ounces of fat bacon,
three ounces of fowl's liver, and cut both into
pieces an inch square. Fry the bacon over a sharp
fire, move it about constantly, and in three or four
minutes add the liver. When it is half done, mince
it with the bacon, season, and add half a clove of
garlic and pound all smoothly in a mortar. Pass

POULTRY A LA MODE. 69

through wire sieve. When quite cold, roll out half
of it with a little flour, form it into a thick band,
and arrange it in a circle at the bottom of a dish.
Take four partially roasted snipes, split them
open down the back, and spread the forcemeat a
quarter of an inch thick over the inside of each.
Place the birds in the middle of the dish, and
cover them with some of the forcemeat, smooth
with a hot knife and put the dish into a quick oven,
wipe away all fat, pour truffle sauce over the snipe,
and serve.

Teal Pudding.

Take three teal, season the birds with salt and
cayenne, and divide them into neat pieces. Ciit up
a pound of rump steak into pieces about an inch in
size, season, and dredge them lightly with flour.
Line a pudding-basin with good suet paste rolled
out to half an inch thickness. Place in a layer of
steak and a layer of teal, and repeat till the dish is
full, then fill in with three-quarters of a pint of good
gravy, and put the cover on in the usual way.
Plunge it into boiling water and keep it boiling till
done. Serve it in the basin it is cooked in, with a
napkin pinned round it

Salmi of Teal.

Put in a stewpan three ounces of butter and
one good spoonful of flour, let them melt together,
stirring till it becomes a nice brown ; add by de-
grees a gill of good stock and as much red wine,
two whole shalots (taken out after), a full bouquet,
pepper, and a little salt ; put in the body and bones
of the bird, from which you have previously detached

^o DRESSED GAME AND

the limbs and meat. Let all boil slowly for half an
hour, pass all through colander, and put gravy
alone back in stewpan on the fire, and just when on
the point of boiling put in the pieces of teal and take
the stewpan off the fire ; add a little lemon juice, put
the lid on, and leave it on the hob for half an hour.

Stewed Teal.

Truss the birds, putting aside the hearts, livers,
and gizzards, and dredge them with flour, then
place them in a saucepan with a piece of butter,
and let them brown equally, taking care of the gravy
which oozes from them. Let them get cold, then
carve them in such a way that the wings and legs
can be taken off with a piece of breast adhering to it.
Break the bodies of the birds into small pieces,
and stew them with the livers, &c., in as much
stock* as will cover them, till the gravy becomes
good and strong, then strain it, season with cay-
enne, salt, a glassful of claret, and a little Seville
orange juice. Directly it begins to boil, put in the
fleshy portion of the birds and let simmer till they
are thoroughly heated, but do not let the gravy
boil. Cut slices of bread large enough for a leg
and wing to lie upon, fry till lightly browned, ar-
range them neatly, and pour sauce over them.
Garnish with sliced lemon.

Devilled Turkey Drumsticks.

Score the drumsticks down parallel with the
bone, and insert in the slices thus made a mixture
made with one ounce of butter, a good teaspoonful
of French mustard, a little cayenne, and a salt-
spoonful of black pepper. Mix all this thoroughly

POULTRY A LA MODE. y\

together and spread the mixture into the cuts, then
rub the drumsticks with butter, and grill over a
fierce fire,

Turkey en Daube.

Put slices of bacon in a braising-pan, lard the
breast and thighs of a turkey trussed for boiling,
and place the turkey on the slices of bacon ; put
into the pan a slice of ham and a calf's foot
broken into small pieces, with the trimmings of the
turkey, two onions stuck with four cloves, three
carrots, and a bouquet garni. Put slices of bacon
over the turkey, put some melted butter over,
and cover with three rounds of buttered paper
and let it simmer for five hours ; take it from
the fire and leave it for half an hour, strain
the gravy and boil it down. Beat an egg into a
saucepan, and pour the jellied gravy into this,
whip it well, then put it on the fire, bring it to the
boil, and then draw it to the side of the fireplace,
cover it with the lid with hot coals on it, and let it
remain for half an hour ; strain again, and with this
jelly cover the turkey.

Venison Cutlets,

Trim the cutlets the same as you would mutton
cutlets, melt a little butter on a plate, dip each
cutlet in the butter, and dust them slightly with
flour, then in beaten egg, and roll them in bread-
crumbs. Fry them in hot lard for ten minutes,
take them out of the lard and lay them on a flat
dish covered with paper ; put them before the fire
for a few minutes to free them from grease. Dish
them up, and pour Financiere sauce round the
cutlets.

72 DRESSED GAME AND

*

Venison Cutlets k TAm^ricaine.

Cut the cutlets very small, and arrange them
en couronne. Make an Espagnole sauce, and
flavour it with bayleaves, garlic, half a pound of
red currant jelly, and a glass of Madeira.

Haricot of Venison.

Take a neck or shoulder of venison, and cut
the meat of the shoulder in pieces two inches
square and the neck in thick cutlets. Fry these
pieces with two ounces of butter in a stewpan
over a brisk fire until they are browned, then pour
off all grease, shake in a little flour, and stir
together, moisten with sufficient stock to cover the
rneat, season with pepper and salt, and stir over
fire till it boils. Remove it then to the corner of
the stove to allow it to throw up its scum, which
remove. Wash and scrape three carrots, and with
a vegetable scoop cut out all the pink from the
carrots in round balls, and boil them in water for
half an hour. Cut out some balls of turnip in
the same manner, and boil for fifteen minutes.
Strain the vegetables and add them to the stew,
with a glass of port wine and two ounces of red
currant jelly. When the meat and vegetables are
thoroughly cooked, and the stew well skimmed, dish
it up very quickly.

Venison Pasty.

Stew the venison, remove all the bones, sinew,
and skin, cutting off" the fat and putting it aside.
Make the paste in the usual way, and cover the
edge and sides of a pasty dish : then put in the

POULTRY A LA MODE, 73

pieces of venison, packing it closely together, pepper
and salt it well. Cover it with the paste and then
bake it, which will take about four hours. Pour in
at the top three-quarters of a pint of venison gravy
which has been made from the bones and trim-
mings, two shalots, a gill of port wine, and a table-
spoonful of ketchup.

Venison Puffs.

Cut some cold venison into very thin shavings,
mix a tablespoonful of red currant jelly with some
rich brown sauce, and put on the venison pieces.
Have ready some light puff paste, roll it out thin
and divide it in pieces, put some of the meat in
each, and form them into puffs. Brush with
white of egg, and bake quickly a delicate brown
colour.

Salmis of Widg^eon.

Take two widgeon that have been cooked, cut
them up into neat pieces, break up the bones and
put them into brown stock with some minced shalots,
pepper and salt, and let them simmer very slowly
for half an hour, then add a glass of port wine,
half a teaspoonful of Clarence's cayenne sauce, and
a squeeze of orange. Let it all boil up for about a
quarter of an hour, and add an ounce of butter into
which a little flour has been rubbed ; let it thicken,
then strain, pour the gravy over the cold pieces of
bird, and bring slowly to the boil and serve with
fried sippets. Some button mushrooms added to
the gravy are a great improvement. Widgeon may
be cooked in as many ways as teal, using the same
recipes, substituting widgeon for teal.

74 DRESSED GAME AND

Fillets of Wild Ducks with Olives.

Roast a couple of wild ducks and cut off the
fillets in the usual way, score the skin, dish the
fillets in a circle and put into the centre some stoned
olives. Send clear brown gravy in a tureen with
them.

Wild Fowl with Bigarade Sauce.

Roast a couple of wild fowl, cut off flesh from
each side of the breast, and from sides under the
wings. Score the skin, and dish the fillets in a
circle with a little Bigarade sauce poured over them.

Woodcock k la Chasseur.

Truss a brace of cocks and put them down
before a clear fire for fifteen minutes, then take
them away and cut them into neat joints. Put the
inferior pieces with three minced shalots, a bouquet
garni, and half a head of garlic into a saucepan
with a wineglassful of good gravy, another of
wine, a tablespoonful of mushroom ketchup, and
the strained juice of half a lemon, and let all
simmer for ten minutes. Remove the gizzards from
the trail, and pound them in a mortar with a piece
of shalot, a little butter, pepper, and salt, and then
rub through a sieve and spread them upon small
pieces of fried bread cut into the shape of hearts.
Put the joints of the woodcocks into a separate
saucepan, strain the gravy on them, and let them
heat gently ; they must not boil. Place them on a
dish, put the fried bread with the trail round them,
pour the gravy over all, and serve hot.

POULTRY A LA MODE, 75

Woodcock k la LucuUus.

Roast the woodcocks in the usual way, and catch
the trail on a toast Whilst the birds are still
under-dressed, pour over them a little melted butter
with which the yolk of an ^^'g and a little cream
has been mixed. Sprinkle grated breadcrumbs
over, brown with a salamander, and serve with
brown gravy.

Woodcock k la P^rigueux.

Truss a brace of woodcocks, cover them with
layers of bacon and put them into a stewpan with
as much richly flavoured stock as will barely cover
them, and add a glassful of Madeira. Let them
simmer till done enough, drain, dish them, and pour
over some P^rigueux sauce.

Woodcock k la Proven<;ale.

Fillet a brace of woodcock, soak them in salad
oil seasoned with black pepper, some cloves, and
a pounded head of garlic. Place the bones on a
stewpan with some salad oil, six shalots, a head
of garlic, a bayleaf, and a bouquet garni. When
brown, add a dessert-spoonful of flour, a tumblerful
of Chablis, and a pint of stock. Reduce to half the
quantity, and pass through a tammy. Saut^ the
fillets in warm oil ; when done, place them in a
circle on an entree dish with a fried bread sippet
between each, stir a little lemon juice into the sauce,
and pour over the fillets.

Woodcock en Surprise.

Take two livers of fowls and the trails of some
cold woodcocks. Chop very finely two shalots, a

76 DRESSED GAME.

sprig of parsley, and eight flap mushrooms, and
fry in butter. When nearly cooked, put in the trail
and livers to fry with the vegetables. After, pound
all together in a mortar, and season with salt and
pepper. Cut some neat slices of bread about two
inches square, and fry them a pale colour, then
spread on them the liver and trail forcemeat.
Place them into the oven to colour, then dish them
up with the woodcocks made into a salmi over
them, with a good rich brown sauce flavoured with
claret round.

Salmi of Woodcocks k la LucuUus.

Take three woodcocks, which must be roasted
very under-done. Take out the trail, and add to
it either three fowl livers or their equivalent in p^te
dc foie gras. Make a farce with a dozen mush-
rooms chopped very fine, a shalot, a sprig of
parsley, both chopped fine. Fry these in a little
butter, then add the trails and livers or p^t^ de foie
gras to fry with them ; when done, pound all in a
mortar and season with salt, pepper, and a dust of
cayenne. As three woodcocks will give six fillets,
cut six bits of bread of the same size and fry them
of a nice colour. Then spread the farce equally
divided over the six croustades, put them into the
oven, and when of a good colour put them between
each of the fillets. Make the sauce from the bones
and cuttings of the birds, add six spoonfuls of
Espagnole sauce and a glass of Marsala. The
fillets should be kept in the hot sauce whilst the
croustades are cooking, so as to prevent their
getting dry, then warm them up without boiling,
as boiling would spoil the dish.

INDEX.

■ 01

Blackbird pie, i
Blanquette of chicken, i
aux concombres, 2

Capilotade of fowl, 2
Chicken, blanquette of, I, 2

— ^ la bonne femme, 2

— drumsticks, braised, 3

— chiringrate, 3

— ^ la Continental, 4

— ^ la Davenport, 4

— k I'ltalienne, 4

— ^ la Matador, 5

— k la Cardinal, fillets of, 5

— fried k la Orly, 5
^ la Suisse, 5

— fricassee, 6

— fritot aux tomates, 6

— nouilles au Parmesan, 7

— pudding k la Reine, 7

— rice, 8

— in savoury jelly, 8

— with spinach, 9

— stewed whole, 9
Capon fried, 10

— ^ la Nanterre, 1 1
Cotelettes k PEcarlate, 10

Ducks braised, 1 1

— ^ la mode, 1 1

— ^ la Nivemaise, 12

— devilled, 1 2

Ducks k la Provence, 12

— k puree perto, 13

— salmi of, 13

— stewed with turnips, 13

Game and macaroni, 14

— pie, 15

— rissoles, 15

— salad of, 16

Goose stuffed with chestnuts, 14

— ^ la Royale, 14
Grouse in aspic, 16

— croustades of, au diable, 17

— k I'Ecossais, 17

— a la Financiere, 17

— friantine of, 18

— kromesquis, 18

— marinaded, 18

— au naturel, 19

— pie, 19

— pressed, 20

— salad, 20

— scallops of, k la Financie
21

— souffle, 22

— timbale of, 22

Hare, to cook, 22

— cutlets k la chef, 23

— en daube, 24

— Derrynane fashion, 24

— i la Matanzas, 25

J

78

INDEX.

Hare ^ la mode, 25
— jugged, 26

Landrail, 26
Larks, croustade of, 26

— k la Macedoine, 27

— pie, 27

— puffs, 29

— salmi of, cold, 28
Leveret ^ la minute, 29

— ^ la Noel, 29

Li^vre, filet d«, 4 la Muette, 24

— gateaux de, 25

MoORFOWL, salmi of, 30

Ortolans in cases, 30

— ^ la Perigourdine, 31

— aux truffes, 31

Partridges ^ la Barbarie, 31

— blancmanger and truffles, 32

— ^ la Bearnaise, 33

— blanquette of, 33

— broiled, 33

— chartreuse of, 34

— aux choux, 34

— cold fillets of, 35

— ^ la Cussy, 35

— with mushrooms, 36

— pie, 38

— pudding, 37

— a la Reine, 37

— salmi of, au chasseur, 38

— scalloped, 38

— i la Sierra Morena, 38

— souffle, 39

— stewed, 40

— ^ la Toussenel, 40

— tartlets, 41

— i la Venitienne, 41
Pintail, 42
Pheasant, boiled, 42

Pheasants, boudins of, 42

— ^ la bonne femme, 43

— a la Brillat-Savarin, 43

— creme of, ^ la moderne, 44

— cutlets, 45

— galantine of, 45

— fritot, 46

— and macaroni, 46

— pie with oysters, 47

— des Rois, 48

— a la Sainte-Alliance, 48

— salmi of, 49

— stewed with cabbage, 49

— stuffed with oysters, 50
tomatoes, 50

— en surprise, 51

— a la Suisse, 51

— ^ la Tregothran, 52

— k la Victoria, 52
Pigeons ^ la duchesse, 53

— a la financiere, 52

— i la merveilleuse, 53

— ballotines of, 54

— en poqueton, 54

— en ragout de crevettes, 55

— au soleil, 55

— ^ la Soussel, 56
Plovers in brandy, 56

— golden, 57

aux champignons, 57

— aux truffes, 57
Pullet, stuffed, 57

Quails k la Beaconsfield, 58

— en caisse, 59

— comp6te of, 59

— and green peas, 60

Rabbit, boudins of, 60

— ^ la Maintenon, 60

— galantine of, 61

— gibelotte of, 61

— fillets of, with cucumber, 6 1

— fricandeau of, 62

— fritters, 62

INDEX,

79

Rabbit klosse, 63

— en papillote, 63

— pie k la Provenjale, 63

— pilau, 64

— pudding, 64

— a la Tartare, 65

— ^ la Wanderer, 65
Roebuck cutlets, 66

Snipe a la minute, 66

— pie, 66

i la Danoise, 67

— hot raised, 67

— souffle, 68

— i la superlative, 68

Teal, devilled, 12
— pudding, 69

Teal, salmi of, 69

— stewed, 70

Turkey drumsticks, devilled, 70

— en daube, 71

Venison cutlets, 71, 72

— haricot, 72

— pastry, 72

— puffs, 72

Widgeon, salmi of, 73
Wild ducks, fillets of, 74
Wildfowl ^ la Bigarade, 74
Woodcock au chasseur, 74

— a la Lucullus, 75

— k la Perigueux, 75

— en surprise, 75

— salmi i la Lucullus, 76

PRINTED DY
SPOTTISWOODB AND CO., NE\V>STRBBT SQUARB

LONDON